SHRIMP AND CHAYOTE IN
A COCONUT-TAMARIND SAUCE
3 tablespoons olive oil
1 teaspoon whole brown mustard seeds
1/2 medium shallot, peeled and cut into fine slivers
1 clove garlic, peeled and cut into fine slivers
3 thin slices peeled fresh ginger cut into fine slivers
1 pound shrimp, peeled, deveined, washed and patted dry
1 chayote (if small, use 1 1/2) peeled and cut into 1/8 inch
julienne strips
Salt
Freshly ground black pepper
Pinch of cayenne pepper
12 to 15 fresh basil leaves, cut into thin ribbons at the last
minute
SAUCE:
1 tablespoon whole coriander seeds
1/2 teaspoon black peppercorns
1 cup coconut milk from a well-stirred can (Chaokoh brand is best)
1 tablespoon thick tamarind paste*
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon paprika (good quality, bright red)
Put the
coriander seeds and peppercorns into a small, cast-iron frying pan
and set over medium heat. Stir the spices until they emit a roasted
aroma and turn half a shade darker. Empty into a clean
coffee-grinder or other spice grinder and grind as finely as
possible. Put in a bowl. Add all the remaining ingredients for the
sauce and mix well with a small whisk.
Just before
eating, put the oil in a large, preferably non-stick saute-pan and
set over medium-high heat. When very hot, put in the mustard seeds.
As soon as the seeds begin to pop, a matter of seconds, put in the
shallots. Stir and fry for 30 seconds. Put in the garlic and ginger
and continue to stir and fry for 30 seconds or until the shallots
have browned a bit. Put in the shrimp and stir a few times. Add the
chayote. Continue to stir and cook for a minute. Sprinkle lightly
with a little salt, pepper and cayenne. Stir to mix. Add the coconut
milk mixture and turn the heat down to medium low. Stir and allow
the shrimp and chayote to cook through gently. As soon as the shrimp
are opaque, stir in the basil and serve.
*To make the
tamarind paste, break off a walnut-sized lump from a brick of
tamarind. Break this further into small pieces and put in a bowl.
Cover the tamarind just barely with hot water and leave to soak
overnight or at least 4 hours. Mash up the tamarind with your
fingers and then pass the pulp through a coarse sieve.
Yield: 4
servings
Prep Time: 15 minutes
Cooking Time: 20 minutes
|