Tamarind Shrimp Satay
1 lb. large shrimp, 16-20 size

1 tsp. coriander seed
1 tsp. cumin seed
1 tsp. curry powder

1 inch fresh turmeric root, peeled and finely chopped (see Chef's tips)
1/2 tbsp. fresh galangal root, peeled and finely chopped (see Chef's tips)
1 tbsp. lemon grass, thinly sliced
2 tbsp. red onion, finely chopped
1 tbsp. fresh garlic, finely chopped
1 dried red pepper (Anaheim style), partially seeded and reconstituted in water

4 tbsp. water
1 tbsp. fresh lime leaves, chopped
1 tsp. salt
1 tsp. sugar

Shell and devein the shrimp, rinse, pat dry, place in bowl and set aside.

In a small pan, toast the coriander and cumin seeds over low heat, stirring, until aromatic. Finely grind, add curry powder, mix and set aside.

Grind together the fresh turmeric and galangal roots with the lemon grass, red onion, garlic and red pepper. Add the coriander, cumin and curry powder and mix well. Add lime leaves, salt, sugar and oil and mix well again.

Pour this spice mix over the reserved shrimp, stirring to coat. Marinate for a minimum of 15 minutes, then skewer and grill until just cooked. Serve with Hazelnut Cashew Curry Sauce and Ajard Salad.

Note: at Jup Jup Jup, the skewered shrimp are served on a salt block as pictured, but if one is not at hand, a platter will suffice or stop by the restaurant and enjoy!

Hazelnut Cashew Curry Sauce
1/2 cup hazelnuts
1/2 cup cashews

1 tsp. coriander seed
1 tsp. cumin seed

1 cup coconut milk (see Chef's tips)
2 tsp. Kaeng Kua curry paste (see Chef's tips)
1/2 cup sugar
1/2 cup tamarind concentrate
1/2-1 tbsp. salt

Finely grind together the hazelnuts and cashews. Set aside.

In a small pan, toast the coriander and cumin seeds over low heat, stirring until aromatic. Grind and set aside.

Warm the coconut milk to hot but not boiling. Add curry paste and the reserved coriander and cumin powder, stirring until combined. Add salt, sugar and tamarind concentrate. Slowly stir in the ground nuts. Serve in a small bowl.

Ajard Salad
1/2 cup white vinegar
1/2 cup sugar
1 tsp. salt

Fresh pineapple, cut into 3/4 inch cubes
Green apple, cut into 3/4 inch cubes
Red apple, cut into 3/4 inch cubes
Cucumber, peeled and cut into 3/4 inch cubes
Red bell pepper, finely diced

Warm vinegar and add salt and sugar, stirring until completely melted. Let cool and serve in a bowl with the fruit. Sprinkle the diced pepper over the fruit and the sauce (see picture). To skewer or not is up to the cook!

Click here to see Chef Jahn's tips

March 2010