Adapted from Rebar Modern Food Cookbook, Audrey Alsterberg and Wanda Urbandowicz.
Ingredients
Tamarind Sauce:
2 T tamarind concentrate
¼ cup dark soy sauce
2 T light soy sauce or fish sauce (I would use fish sauce next time)
2 T minced ginger
2 T minced garlic
2 T fresh lime juice
sambal oelek to taste, optional (I left out and served on the side)
2-4 T brown sugar, to taste
1 T cornstarch dissolved in ¼ cold water
The Stir Fry:
1 head of cauliflower, broken into small pieces and blanched just until tender
1-2 T vegetable oil
2 large shallots, sliced
4 garlic cloves, minced
4 cups chopped napa cabbage
4 small-medium ripe tomatoes, sliced into quarters
1½ lbs medium sized shrimp
½ cup roasted cashews (salted is fine)
¾ cup tamarind sauce, to taste (see above)
¼ cup Thai basil
2 T chopped cilantro
Instructions
Combine all of the tamarind sauce ingredients expect the cornstarch in a small saucepan. Whisk over medium heat and bring to a boil. Simmer for 5 minutes. Add the cornstarch dissolved in water and whisk. Return to a simmer, and simmer until thickened, stirring occasionally. Set aside or refrigerate for up to 3 days.
Heat the oil in a large nonstick skillet or wok over high heat. Add the shallots and garlic and stir fry until golden and fragrant. Add the napa cabbage and stir fry until it has wilted some but it still bright green. Add the cauliflower and toss it in. Add the shrimp and toss it into the cabbage--because of all of the cabbage and cauliflower, it will take longer than usual to cook. Toss until it is starting to turn pink, and add the tomatoes, cashews and the sauce. Toss until the shrimp is cooked through; add more sauce if you like it wetter. Mix in the fresh herbs and serve over jasmine rice.
Recipe by The Spiced Life at https://www.thespicedlife.com/stir-fried-tamarind-shrimp/