Preparation:
steep tamarind pulp in 1 cup water for 20 minutes break apart pulp and return to water strain through a chinois or sieve, discarding solids reserve 1 tablespoon tamarind water, store remainder for another use sprinkle kosher salt over shrimp-toss to mix well combine onions, garlic, and sambal ulek in a bowl mash to a paste with the back of a large spoon heat oil in a wok, over a moderate flame add chile paste and salam leaf stir-fry until fragrant raise flame to high add shrimp and stir-fry for 6-8 minutes, until deeply colored stir in coconut milk and reserved tamarind water heat and stir for another 3 minutes remove from heat to a serving dish garnish as desired serve hot |
