Sonoran Tamarind Sauce Recipes

SWEET AND SOUR TAMARIND SAUCE

Steps:

• In a sauce pan, heat oil on low heat. Fry the shallots until golden brown. Remove and set aside.
• Add the whole chilis and stir frequent as the chilis will cook very fast. They will turn darker when they are done. Remove the chilis and set aside.
• Add the rest of the ingredients. Let the sauce simmer for one or two minutes. Remove and serve in a small bowl. The sauce will get thicker as it cools.
• Sprinkle the fried shallot and chili on top. If you prefer it hotter, break up the chilis into small pieces and sprinkle on top the sauce.

TAMARIND SAUCE

Steps:

• In a saucepan over medium heat, bring the vinegar and brown sugar to a low boil. Whisk until the sugar is dissolved and reduce by half to produce a syrup.
• Reduce the heat to low and stir in the pre-heated beef broth, (I do this in the microwave until it's about 110 degrees F.) Then stir in the tamarind paste, garlic, and the ginger. Allow to reduce just a little and then strain the sauce into a serving bowl.
• NOTE: Tamarind sauce can be obtained at an ethnic grocer (some sell online).

PRAWNS (SHRIMP) IN TAMARIND SAUCE

Steps:

• Heat oil in wok until smoking then add onion and chili and stir fry for 30 seconds.
• Add prawns and garlic, stir fry until prawns are just starting to colour, around 2 minutes.
• Add tamarind water, palm sugar and fish sauce and stir fry until the prawns are cooked and the sauce has slightly thickened, around 3 minutes Transfer to a serving plate and garnish with the spring onion and coriander leaves.
• Serve with Jasmine rice.