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Tamarind Glazed Shrimp Salad

Serves 6 as an appetizer or 4 as a main course Servings


  • 4 tablespoon tamarind paste
  • 1/2 cup honey
  • 2 tablespoon hot water
  • 1/4 cup rice wine
  • 2 tablespoon thai fish sauce (nam pla)
  • 1/2 pound seedless cucumber, scored with a channeling knife or fork and cut crosswise into thin slices with a vegetable peeler
  • 1 pint cherry tomatoes, quartered
  • 1 cup pea shoots, mung beans, or other sprouts
  • 2 tablespoon peanut oil
  • 3 tablespoon whole thai chili peppers or 1 tablespoon seeded, minced jalapeño pepper
  • 2 tablespoon peeled, grated ginger root
  • 1 pound jumbo shrimp, peeled and de-veined 1/4 cup shelled, unsalted peanuts, crushed or coarsely ground
  • 1/4 cup 1/4 cup shelled, unsalted peanuts, crushed or coarsely ground


Baking Directions:


Put the tamarind and honey in a small bowl.

Pour in the hot water and stir until the mixture comes together in a paste.

Add the rice wine, fish sauce and stir well to combine.

Set aside.


Arrange the cucumber slices in an overlapping pattern around the perimeter of a serving platter.

Arrange the tomatoes decoratively around the platter, overlapping the cucumbers where necessary.

Arrange the pea shoots in a heap in the center of the platter.

Set the platter aside.


Heat the peanut oil in a large sauté pan or wok over high heat.

Add the chili peppers and heat through for 30 seconds.

Add the ginger, cook for 30 seconds, then add the shrimp and stir-fry for 2 to 3 minutes.

Add the tamarind glaze and bring to a boil.

Toss or stir the shrimp well to coat in the glaze.

Cook just until the shrimp turn firm and pink, 1 to 2 minutes more.

If using whole Thai chili peppers remove them with tongs and discard them.


Spoon the shrimp over the bean sprouts, scatter the peanuts over the top, and serve the salad family-style from the center of the table.