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Low Fat Hot And Sour Shrimp With Cucumber Curry Recipe
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
Method
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.
*Available at Oriental markets and some specialty-foods stores.
Makes 6 servings.
Preparation time: About 25 minutes.
Microwave time: About 27 minutes.
Per serving: 173 cal, 25 g pro, 19 g car, 2 g fat, 12% cal from fat, 173 mg cholesterol, 830 mg sod, 2 g fiber.
