2 table ramarind pulp
1 teaspoon ground cumin
½ teaspoon chili powder
1 teaspoon ground coriander
½ teaspoon turmeric
1 teaspoon rice flour
¼ teaspoon salt
14 ounces raw jumbo shrimp, shelled and black veins removed
2 tablespoons peanut oil
4 garlic cloves, slightly crushed
A few cilantro leaves
Put the tamarind pulp in a small heatproof bowl pour enough boiling water to cover over, and let stand 10 minutes. Use a wooden spoon, to press a pulp and release the seeds and fibers, then drain. Press with the back of the spoon to take out as much juice as possible. Discard the pulp.
Add the cumin, ground, ,turmeric, rice, chili powder, flour, and coriander to the tamarind juice and stir to make a lumpy paste.
Bring 1 ¼ cups water to a boil. Sprinkle the salt over the shrimp. Heat the oil in a large wok or skillet over medium heat. Add the shrimp and garlic and fry, stirring constantly, 1 minute, stir in the tamarind paste and continue frying, stirring, 1 minute longer
Pour the boiling water over and simmer 3 minutes longer, stirring occasionally, or just until the shrimp turns opaque and curl. Sprinkle with cilantro leaves.
Cuisine Writer
