Yield: 2 gallons
Ingredient Amount
Vegetable oil ½ Cup
Garlic, minced 2 Tbsp.
Chili garlic sauce, Vietnamese(Sambal Olek) ¼ Cup
Lemon grass trimmings, bruised 8 oz.
Water 1 ½ gal.
Fish sauce 3/4 Cup
Sugar ¼ Cup
Tamarind pulp, strained according to demo 1 Cup
Taro root, peeled, medium dice 2 Cups
Tomatoes, Roma, medium dice 6 ea.
Pineapple, medium dice 4 Cups
Lime juice ½ Cup
Shrimp, 31-35 count, peeled 2 lb.
and deveined halved lengthwise,
par-cooked in soup broth – ask chef first
save shells
Bean sprouts, trimmed 1 Cup
Cilantro leaves 1 Cup
Thai basil leaves, cut in halves 30 ea.
METHOD:
1. in a wok, heat oil gently, add garlic,lemongrass, shrimp shells and toast until aromatic but not browned, add sambal olek and continue to fry. Add water and simmer for 5 minutes to infuse flavors.
2. Strain into another wok, discard solids.
2. Add tamarind, taro, tomatoes, pineapple and simmer until taro is tender.
3. Add fish sauce, sugar, and lime juice.
4. Using a china cap, poach shrimp in hot soup, remove shrimp from soup when cooked, cool and reserve.
5. Combine cooked shrimp with bean sprouts and herbs. Hold at room temp on the side.
6. At service, place shrimp mixture in hot soup cup and ladle hot broth over just as you are serving.
Garnish with crispy shallots
Working with Tamarind Paste Video
Shallots, crispy 1 Cup
Method
Crispy Shallots:
1. slice shallots into thick rings – ¼” at least – spread rings onto sheet tray lined with paper towels and allow to air dry for 1 hour
2. Fill wok with several inches of oil for frying – DO NOT turn heat on until Chef is with you!
3. Place shallots in cool oil, turn heat to low and slowly allow shallots to cook until golden. Drain on paper towels. Hold at room temp for service.