Shrimp
1/2 cup of sunflower oil
1/2 cup of soy sauce
5 tablespoons of ginger, peeled and chopped
1/2 tablespoon of curry powder
1 kg of large shrimp, cleaned
5 cloves of garlic
Tamarind Glaze
6 cups of water
1/2 cup of chopped scallions
1/2 cup of chopped cilantro
1/3 cup of honey
3 tablespoons of coriander seeds
3 tablespoons of fresh thyme
2 tablespoons of ginger juice
2 tablespoons of olive oil
2 tablespoons of sake
2 tablespoons of soy sauce
1 tablespoon of cornstarch
1 tablespoon of salt
2 kg of boneless chicken thighs, skin removed
300g of tamarind pulp (optional, use 1 cup of juice)
4 cloves of garlic
2 well-chopped onions
2 carrots, cut in half
1 stalk of celery, cut in half
Red pepper flakes to taste
Shrimp
1/2 cup of sunflower oil
1/2 cup of soy sauce
5 tablespoons of ginger, peeled and chopped
1/2 tablespoon of curry powder
1 kg of large shrimp, cleaned
5 cloves of garlic
Tamarind Glaze
6 cups of water
1/2 cup of chopped scallions
1/2 cup of chopped cilantro
1/3 cup of honey
3 tablespoons of coriander seeds
3 tablespoons of fresh thyme
2 tablespoons of ginger juice
2 tablespoons of olive oil
2 tablespoons of sake
2 tablespoons of soy sauce
1 tablespoon of cornstarch
1 tablespoon of salt
2 kg of boneless chicken thighs, skin removed
300g of tamarind pulp (optional, use 1 cup of juice)
4 cloves of garlic
2 well-chopped onions
2 carrots, cut in half
1 stalk of celery, cut in half
Red pepper flakes to taste
Shrimp
Process all ingredients, except the shrimp, through a processor
In a bowl, mix this seasoning with the shrimp and cover with plastic wrap
Leave in the refrigerator
Tamarind Glaze
1
In a large pan, sauté the chicken in olive oil for 10 minutes
or until lightly browned
Cover with tamarind pulp and honey
Add the celery, thyme, onion, garlic, carrot, cilantro, scallions, coriander seeds, salt, and red pepper flakes
Add water
and simmer on low heat for four hours
2
Remove from heat and strain the glaze through a fine-mesh sieve, mashing all ingredients with a fork. Reserve
3
Dissolve cornstarch in a little water and add to the strained glaze
Add soy sauce, sake, and ginger juice and simmer on low heat, stirring occasionally, until slightly thickened
4
In a large skillet, combine the shrimp with the seasoning and simmer over medium heat, stirring occasionally, for five minutes
Add the glaze, stir, and simmer for an additional three minutes
Serve with rice.
