ARUGULA SALAD WITH GRILLED TAMARIND SHRIMP AND CHILE-LIME VINAIGRETTE
Provided by Ming Tsai
Time 1h
Yield 4 servings
Number Of Ingredients 26
Steps:
- Fill a large bowl with cold water and soak the arugula to remove any dirt and sand. Once clean, pat the greens dry and place in a large mixing bowl. Season with salt and pepper and drizzle with the vinaigrette, just enough to coat the greens. Equally divide the arugula and place into 4 shallow bowls. Arrange 3 shrimp on top of the greens and garnish with the jicama, corn, tomatoes, and fried wonton wrappers.
- In a food processor, add the sesame oil, lime juice, rice vinegar, garlic, ginger, chile flakes, and fish sauce. While the processor is running, slowly add the oil. Season with salt, pepper, and sugar. The vinaigrette should be tart, but hold a hint of sweetness.
- In a large mixing bowl, combine the tamarind, mirin, hot water, molasses, garlic, lime juice, and sriracha. Pour the mixture into a shallow sheet pan and add the shrimp, turning to coat. Allow the shrimp to marinate for 1 to 2 hours maximum, refrigerated. Prepare a hot grill or a 500 degree oven and grill/broil the shrimp for about 5 minutes.
TAMARIND PASTE
Preparing tamarind paste is quite simple, and homemade paste has the added advantage of keeping for several months in the refrigerator, the result of its high acid content. Tamarind fruit comes in two forms: as blocks of fruit pulp or as whole fruit pods. If working with tamarind fruit pods, make sure they're unripe, which ensures a stronger degree of sourness and less sweetness. And don't forget to remove and discard the outer shell to use the pulp. Blocks of tamarind can be obtained from Indian and Asian grocery stores or online.
Provided by Nik Sharma
Categories condiments
Time 1h
Yield About 1 cup
Number Of Ingredients 2
Steps:
- Separate the tamarind into small chunks and place the fruit into a medium heatproof bowl. (If using whole tamarind pods, remove and discard the outer shell and use the soft fruit inside.)
- Pour the boiling water over the tamarind, submerge completely, cover with plastic wrap, and let sit for 30 to 45 minutes. Stir the tamarind occasionally with a fork at first, then, as the water cools, rub the fruit between your fingers to separate it from the seeds. The mixture will turn thick and pulpy.
- Set a fine mesh sieve over a medium bowl and pass the mixture through to remove any fibrous materials and seeds, pressing firmly with a large spoon to squeeze out as much liquid as possible and scraping the tamarind from the bottom of the strainer into the bowl. The final consistency should be thick, almost like ketchup. Transfer the tamarind paste to a clean jar or container. Store in the refrigerator for up to 2 months.
TAMARIND VINAIGRETTE DRESSING
Make and share this Tamarind Vinaigrette dressing recipe from Food.com.
Provided by Jack Bigio
Categories Salad Dressings
Time 2m
Yield 12-18 serving(s)
Number Of Ingredients 6
Steps:
- Mix vinegar, mustard, salt and sugar.
- Slowly add oil and continue to mix.
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