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Shrimp and Chayote in a Coconut-Tamarind Sauce Recipe

Shrimp and Chayote in a Coconut-Tamarind Sauce Recipe

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Shrimp and Chayote in a Coconut-Tamarind Sauce

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Ingredients:

Serving

1 tbsp whole coriander seeds
1/2 tsp black peppercorns
1 cup coconut milk from a well -stirred can ( chaokoh brand is best)
1 tbsp thick tamarind paste
1/2 tsp salt
1/4 tsp cayenne pepper
1 tsp paprika (good quality , bright red)
3 tbsp olive oil
1 tsp whole brown mustard seeds
1/2 medium shallot, peeled and cut into fine slivers
1 clove garlic, peeled and cut into fine slivers
3 thin slices peeled fresh ginger , cut into fine slivers
1 lb shrimp, peeled, deveined, washed and patted dry
1 chayote (if small, use 1 1/2) peeled and cut into 1/8-inch julienne strips
salt
freshly ground black pepper
pinch cayenne pepper
12 to 15 fresh basil leaves , cut into thin ribbons at the last minute

Directions:

Put the coriander seeds and peppercorns into a small, cast-iron frying pan and set over medium heat. Stir the spices until they emit a roasted aroma and turn half a shade darker. Empty into a clean coffee-grinder or other spice grinder and grind as finely as possible. Put in a bowl. Add all the remaining ingredients for the sauce and mix well with a small whisk.
Just before eating, put the oil in a large, preferably non-stick saute pan and set over medium-high heat. When very hot, put in the mustard seeds. As soon as the seeds begin to pop (a matter of seconds), put in the shallots. Stir and fry for 30 seconds. Put in the garlic and ginger and continue to stir and fry for 30 seconds or until the shallots have browned a bit. Put in the shrimp and stir a few times. Add the chayote. Continue to stir and cook for a minute. Sprinkle lightly with a little salt, pepper and cayenne. Stir to mix. Add the coconut milk mixture and turn the heat down to medium low. Stir and allow the shrimp and chayote to cook through gently. As soon as the shrimp are opaque, stir in the basil and serve.
*To make the tamarind paste, break off a walnut-sized lump from a brick of tamarind. Break this further into small pieces and put in a bowl. Cover the tamarind just barely with hot water and leave to soak overnight or at least 4 hours. Mash up the tamarind with your fingers and then pass the pulp through a coarse sieve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	623.53 Kcal (2611 kJ)
Calories from fat	426.88 Kcal
		% Daily Value*
Total Fat	47.43g	73%
Cholesterol	66.02mg	22%
Sodium	1606.43mg	67%
Potassium	411.58mg	9%
Total Carbs	43.88g	15%
Sugars	4.78g	19%
Dietary Fiber	4.86g	19%
Protein	11.74g	23%
Vitamin C	8mg	13%
Iron	3mg	17%
Calcium	72.5mg	7%

Amount Per 100 g
Calories	240.03 Kcal (1005 kJ)
Calories from fat	164.33 Kcal
		% Daily Value*
Total Fat	18.26g	73%
Cholesterol	25.42mg	22%
Sodium	618.41mg	67%
Potassium	158.44mg	9%
Total Carbs	16.89g	15%
Sugars	1.84g	19%
Dietary Fiber	1.87g	19%
Protein	4.52g	23%
Vitamin C	3.1mg	13%
Iron	1.2mg	17%
Calcium	27.9mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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