1 large ripe tomato, cored, seeded 7 cut in wedges
2 tbsps sugar
¼ fresh pineapple cut in small chunks ¼ " thick
½ cup bamboo shoots , drained & thinly sliced
1 tsp salt
2 serrano chile peppers, minced
½ cup fresh beans sprouts
1 scallion, thinly sliced
2 tbsps shredded mint leaves
Instructions...
Dilute the tamarind concentrate with ¼ cup warm water.
Halve each prawn lengthwise. In a bowl combine the shrimp, garlic, 1 tsp
of the fish sauce, and pepper to taste. Set aside for 30 minutes.
Heat the oil in a large saucepan. Add the shallots and lemongrass and
saute briefly without browning. Add the tomatoes and sugar and cook over a
medium heat until slightly soft.
Add the pineapple and bamboo shoots and cook, stirring, for about 2
minutes. Add 5 cups of water and bring to a boil over a high heat. Stir in
the tamarind water, salt and remaining fish sauce. Reduce the heat to medium
and simmer for 5 minutes.
Stir in the prawns, chilli and bean sprouts and cook for 30 seconds only.
Add the scallion and mint. Remove from the heat and discard the lemongrass.
Ladle into a serving bowl and serve at once.
