Aromatic Black Tiger Shrimp with Fresh Garden Vegetables

Serving Size: 4

1 lb Black tiger shrimp, shelled &

de-veined (can substitute thinly
sliced chicken breast)

1/2 c Minced lemongrass

1/2 c Minced cilantro stems (the product of one large bunch)

1 ts Chopped galangal

1 ts Coriander seeds

8 md Garlic cloves

1 tbs Kaffir lime leaves, de-veined

1 tbs Tamarind pulp

1 Ripe cubanelle pepper, cut into

1 inch diagonal slices (red bell
peppers are an adequate substitute)

6 oz Asparagus cut into 1 1/2 inch lengths

6 oz Savoy cabbage cut into 1 inch diagonal slices

3 tbs Vegetable oil of choice

1 ts Salt

1 tbs Sugar

3/4 c Water

1 c Chicken stock

Add to blender: cilantro, galangal, lemongrass, coriander seeds, garlic, kaffir lime leaves and water.

Blend into a very smooth paste and set aside.

Soak the tamarind pulp in about 4 tablespoons of hot water for 5 minutes.

Using a spoon, scrape the flesh away from the pulp to release the tamarind flavor into the water.
Discard the pulp.

Set the tamarind juice aside.

In a wok (a 12-inch sauce pan is an adequate substitute) over high heat add 2 tablespoons of
vegetable oil.

Add the paste and stir constantly for approximately 2 minutes, until the aroma is released.

Transfer the cooked paste into a bowl.

 
Add the remaining tablespoons of oil to the wok.

Add the shrimp and stir fry for 15 seconds.

Add all of the sliced vegetables and stir fry for 3 to for minutes, until the vegetables have reached
your desired tenderness.

Add the paste, chicken stock, salt, sugar, and tamarind juice and stir fry for two more minutes.

Garnish with cilantro leaves and served immediately.

Serve with jasmine rice and chilies of your choice!

Da Herb- recipe