Title: Shrimp in tamarind sauce
 Categories: Seafood, Indonesian
      Yield: 4 Servings
 
      1 lb Shrimp, fresh
      2 ts Cornstarch
      1 ts Sesame oil
    1/4 c  Tamarind liquid *
      1 x  Salt; pinch
      2 tb Fish sauce
      1 tb Sugar
      1 tb Lemon juice
      2 tb Ginger, fresh; minced
      2 ea Thai chile; finely chopped
      2 ea Shallot; chopped
  1 1/2 c  Oil
      1 x  Coriander leaves; for garnis
 
  Calories     per serving: 424 Fat grams per serving: 14 Approx. Cook
  Time: 1:15 * To make tamarind liquid, pour 1/2 cup boiling water over
  five or six fresh peeled tamarind pods, and let sit for 30 minutes.
  Then pour through a strainer into a bowl, pressing as much of the
  pulp through as possible. Shell the shrimp.  Cut them in half
  lengthwise, toss them in corn- starch and sesame oil and refrigerate
  for at least 30 minutes. Combine the tamarind liquid, salt, fish
  sauce, sugar, and lemon juice and set aside. Combine ginger, chili
  peppers, and shallots, and set aside. Heat the oil in a skillet or
  wok until hot but not smoking. Add the shrimp and stir quickly to
  separate them. Remove the shrimp when just pink and drain in a
  colander. Remove all but two tablespoons of oil from the skillet,
  heat the remaining oil over high heat and add the ginger/chile
  combination. Stir until fragrant, then add the tamarind sauce. When
  boiling hot, add the shrimp and stir over high heat for a minute or
  so, until the sauce is reduced. Serve garnished with coriander leaves.