Shrimp with tamarind and chile sauce from Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry (page 92) by Liana Krissoff

  • extra-large shrimp
  • tamarind paste
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    You may use the Tamarind paste recipe on p.91 for the tamarind paste in this recipe. Can substitute the book's "Frozen ginger-garlic paste" on p.84 for the fresh ginger and garlic in this recipe, and scallions for cilantro.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Indonesian fried rice (Nasi goreng)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Tamarind paste recipe on p.91 for the tamarind paste in this recipe. Can substitute the book's "Frozen ginger-garlic paste" on p.84 for the fresh ginger and garlic in this recipe, and scallions for cilantro.

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