Saturday, January 12, 2008

Tamarind Shrimp with pan Roasted Coriander Seeds

I guess it's the same everywhere. If you are a asian, you find it very interesting about the spices and the ingredients that go into the making of a dish. My brother and sister-in-law had taken me to a Malaysian restaurant (Penang). I had two some memorable dishes the roti canai which is a combination of Indian and local malaysian cuisine. The seafood tom tom yum mee hoon, may sound had to spell but it was a delightful experience. Inspired by this experience i would like to share with you a asian dish which tastes great.

This serves 4 people

For the tamarind marinade:

Tamarind paste 5 Tbsp
Honey 1 Tbsp
Water 1/2 cup
Lemon juice 1/2 cup
salt to taste
cumin seeds roasted and ground 1/2Tbsp
Coriender seeds roasted and ground 1/2 Tbsp
Fennel seeds roasted and ground 1/2 Tbsp

For the Shrimp

Shrimp peeled and deveined 4ea
Coriender seeds 1 Tbsp
peanut oil 1/4 cup

For the Vegetables

Golden beets (cooked, peeled and minced) 4ea
Roma tomato, finely diced 1ea
Papaya peeled and Julienned 1/4
Carrot peeled and Julienned 1/4
Fennel 1Tbsp
Fresh Cilantro 6ea
Couscous 3Tbsp
Thai Chili julienned 1/2
Chives Chopped 1/2
Corn oil 2Tbsp
Rice Vinegar 2Tbsp
Salt & Pepper to taste
Sugar to taste

For the Curry Vinaigrette

Corn oil 2Tbsp
Shallots peeled and minced 1 inch
Ginger peeled and minced 1 inch
Lemon grass 1/2 inch
Curry powder 1 tsp
Rice wine vinegar 1Tbsp
Egg Yolk 1 ea
salt to taste

Garnish with Lemon grass and Cilantro

For the Tamarind Marinade- Combine the water, lemon juice, salt, honey and tamarind paste in a saucepan and bring to a boil. Continue cooking over medium heat, until the mixture has reduced to a syrupy texture. Add the spices and cook for about 4 minutes and refrigerate.

For the Shrimp - Add the coriander seeds and shrimp to the tamarind marnade, cover and marinate for 4 hours in the refrigertor.

For the vegetables - Combine all the ingredients except the oil, vinegar, salt, pepper, and sugar in a large mixing bowl and gently toss to combine.

For the Curry Vinaigrette - Heat one tablespoon of the oil in a saute pan, add the shallot, ginger, lemon grass. and curry powder, and sweat until softened. Deglaze with vinegar, remove pan from the heat, and set aside to cool. Add the egg yolk and emulsify with a hand mixer. Gradually add the remaining oil with the mixer still running to emulsify the vinegrette. Season with salt.

For Presentation - Add oil and vinegar to the vegetables, season with salt, pepper, and sugar, and set aside. Heat the peanut oil ina saute pan, remove the shrimp from the marinade, add them to the hot oil. Pan-fry the shrimp, basting them lightly with the tamarind marinade as they cook. Remove shrimp from the pan and drain on paper towels. Spoon the curry vinaigrette onto the side of the plate and place one shrimp in it. Spoon the vegetables onto the other side of the plate and drizzle a ring of the tamarind marinade around them. Garnish with lemon grass and coriander leaves.

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