Low Fat Hot And Sour Shrimp With Cucumber Curry Recipe

Ingredients

6 dried red chili peppers

1 cucumber

1/2 cup tamarind pulp

--* soaked in

1 cup warm water

6 garlic cloves, chopped

3 medium shallots, chopped

1 teaspoon salt

1 pound medium shrimp

-- shelled and deveined, divided

2 teaspoons shrimp paste*

2 teaspoons granulated sugar

1 tablespoon nam pla*

-- thai fish sauce

Method

1.Soak the chili peppers in enough warm water to cover until just softened, about 1 hour.

Drain and discard water.

2.Cut designs into the peel of the cucumber, then halve the cucumber lengthwise and cut into bite-size pieces.

Strain the tamarind pulp, setting aside pulp and juice.

3.In food processor, combine soaked chili peppers, garlic, shallots and salt until smooth.

Gradually add 1 to 2 tablespoons cold water to blend.

In a wok, over medium-high heat, bring 1 cup water and the chili-garlic paste to a boil.

Add 5 shrimps and cook until orange and just firm, about 1 to 2 minutes.

Remove with a slotted spoon to food processor and pulse until finely chopped.

Set aside.

4.Add shrimp paste and 1 cup cold water to the wok; bring to a boil.

Add the cucumber and half the tamarind juice; bring to a boil.

Add the remaining tamarind juice and the remaining shrimp, the ground shrimp, sugar and nam pla.

Add 1 cup cold water to the reserved tamarind pulp.

Re-strain; add the juice to the wok Bring to a boil and cook until the shrimp is orange and just firm, about 2 to 3 minutes.

Remove immediately from heat and serve.

*Available at Oriental markets and some specialty-foods stores.

Makes 6 servings.

Preparation time: About 25 minutes.

Microwave time: About 27 minutes.

Per serving: 173 cal, 25 g pro, 19 g car, 2 g fat, 12% cal from fat, 173 mg cholesterol, 830 mg sod, 2 g fiber.

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