Recipe Courtesy of Cooking.com.
Candlenuts are indigenous to Malaysian cooking. Hard and high in oil, they should never be eaten raw. However, when cooked, they are fine and add richness and body to sauces. Macadamia nuts are the suggested substitute.
Facts per Serving
Calories: 534 Fat, Total: 23g Carbohydrates, Total: 52g
Cholesterol: 172mg Sodium: 175mg Protein: 29g
Fiber: 1g % Cal. from Fat: 39% % Cal. from Carbs: 39%
Cooking.com Tip: Buying shrimp that has already been peeled will save you some time but it won’t save you any money. Peel and devein the shrimp yourself with a shrimp deveiner. This handy tool cleans shrimp quickly and effortlessly and its non-slip, easy grip handle keeps your hand from slipping when wet.
- 1-inch cube tamarind pulp
- 3/4 cup hot water
- 10 small shallots, peeled, thinly sliced
- 4 ounces red jalapeno, stemmed, seeded
- 1/3 cup canola or peanut oil
- 4 candlenuts, smashed (or substitute macadamia nuts)
- 1 teaspoon shrimp paste, optional
- 1 pound shrimp, peeled, deveined
- Thinly sliced cucumber
- Steamed jasmine rice
- 1 Stir tamarind pulp into 3/4 cup hot water until dissolved. Strain seeds from tamarind mixture; reserve juice.
- 2 Combine shallots, jalapenos, oil, candlenuts and shrimp paste in blender. Puree until smooth.
- 3 Heat heavy medium sauce pan over medium-low heat. Add pureed shallot mixture and stir until oil separates from solids, about 5 minutes. Add shrimp and cook 1 minute. Add reserved tamarind juice and continue cooking until shrimp is cooked through, about 1 minute longer. Season to taste with salt and sugar.
- 4 Serve shrimp with cucumber and jasmine rice.