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Indonesian   -   Spiced Shrimp Stew (Sumatra)   adapted from The Exotic Kitchens of Indonesia by Copeland Marks

  • 2 Medium Shallots -- sliced
  • 1 Clove Garlic -- sliced
  • 1 Inch Ginger Root -- sliced
  • 1/2 Teaspoon Pepper
  • 1 Tablespoon Tamarind Paste -- dissolved in
  • 3 Tablespoons Water
  • 1/2 Teaspoon Turmeric
  • 1 Pound Medium Shrimp -- peeled
  • 1 Tablespoon Fresh Lemon Juice
  • 1 Teaspoon Salt
  • 1 Tablespoon Olive Oil
  • 5 Small Green Chile -- whole
  • 1 Teaspoon Red Pepper Flakes
  • 2 Cups Coconut Milk
  • 3 Small Potatoes -- peeled and quartered
  • 1 Small Tomato -- quartered
Directions In food processor, blend the shallots, garlic, ginger, pepper, tamarind liquid and turmeric to form a paste. Let shrimp marinate in lemon juice and salt for 15 minutes and then toss with the paste. Heat oil in skillet and stir fry shrimp mixture, chiles and pepper flakes for 1 minute. Add coconut milk, potatoes and tomato. Bring to a boil over moderate heat and cook for 15 minutes or until potatoes are soft. Serve warm with rice.
Serves 6
Time to Make 0:00

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