Pomegranate Sriracha shrimp from Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors (page 109) by Andrea Nguyen

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Notes about this recipe

  • jenmacgregor18 on September 04, 2022

    I didn't have tamarind, I used the pomegranate molasses. It's very good-a sweet, sour & spicy dish. I also had problems getting it balanced correctly, but I think I prefer it a little sweeter & spicier.

  • allisonsemele on February 08, 2022

    I would try this again. I don’t think I got my sauce completely balanced, and I forgot the cornstarch slurry to my detriment. I used 3T of tamarind paste and that was more than enough for me.

  • mjes on August 22, 2021

    This recipe is annoying using pomegranate molasses because "tamarind isn't available yet at many supermarkets" ... in my part of the country tamarind has been available for many years due to its use in Mexican and South Asian cuisines. Pomegranate molasses is a newer, harder to find produt. I followed the directions for substituting tamarind for the pomegranate molasses. If you like spicy shrimp, this is an excellent dish.

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