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Fish/Seafood: Hot and Sour Shrimp with Cucumber Curry

Source of Recipe

Low-Fat Meals, Woman's Day, 4/96


List of Ingredients

6 dried red chili peppers
1 cucumber
1/2 cup tamarind pulp-* soaked in 1 cup warm water
6 garlic cloves -- chopped
3 medium shallots -- chopped
1 teaspoon salt
1 pound medium shrimp -shelled and deveined -- divided
2 teaspoons shrimp paste*
2 teaspoons granulated sugar
1 tablespoon nam pla*
--Thai fish sauce


Recipe

Soak the chili peppers in enough warm water to cover until just softened, about 1 hour. Drain and discard water. Cut designs into the peel of the cucumber, then halve the cucumber lengthwise and cut into bite-size pieces. Strain the tamarind pulp, setting aside pulp and juice. In food processor, combine soaked chili peppers, garlic, shallots and salt until smooth. Gradually add 1 to 2 tablespoons cold water to blend. In a wok, over medium-high heat, bring 1 cup water and the chili-garlic paste to a boil. Add 5 shrimps and cook until orange and just firm, about 1 to 2 minutes. Remove with a slotted spoon to food processor and pulse until finely chopped. Set aside.

Add shrimp paste and 1 cup cold water to the wok; bring to a boil. Add the cucumber and half the tamarind juice; bring to a boil. Add the remaining tamarind juice and the remaining shrimp, the ground shrimp, sugar and nam pla. Add 1 cup cold water to the reserved tamarind pulp. Re-strain; add the juice to the wok. Bring to a boil and cook until the shrimp is orange and just firm, about 2 to 3 minutes. Remove immediately from heat and serve. Serves 6.