4ouncestamarind pulpsee shopping notes, soaked in hot water for fifteen minutes
24piecesfrozen or fresh shrimp
2tablespoonsvegetable oil
1red onionsliced
2large tomatoesquartered
1green chili
8cupswater
1/2bunch snake beanscut into two-inch pieces
1daikonpeeled and sliced
2Japanese eggplantssliced
1bunch water spinach
1/4cupfish saucesee shopping notes or to taste
1teaspoonsugar or to taste
Instructions
Assemble ingredients and make sure you have them all or valid substitutes.
In a deep pot, heat the vegetable oil and sauté the red onion, tomatoes, and green chili for two-three minutes.
Strain the tamarind pulp into the pot and add the water.
Bring everything to a boil, then turn heat to low.
Add the vegetables to the pot based on cooking time. Add the vegetables that will cook longer first. The snake beans will take the longest to cook (around 7 minutes), the daikon and eggplant will take about five minutes, and the water spinach will take around 3 minutes.
Add the shrimp when the vegetables are just tender. The shrimp should take about three minutes to cook.
Add the fish sauce and sugar, adjusting the seasoning according to taste.
Put it all in a bowl and enjoy once it cools down to your preferred temperature.
Video
Notes
This recipe will serve either six people or just one person with a lot of leftovers!