Tart and Spicy Shrimp on Sugar Cane

Recipe summary

Your local Asian grocery store will carry Sriracha, tamarind, and sugar cane. You can use regular Asian hot chile sauce, a couple squeezes of fresh lemon juice, and regular skewers instead. Yield is 4 servings.

Preparation time:
Cooking time:
Yield: 4

Ingredients

Spicy Peanut Sauce

• 1 tablespoon tamarind, from a tamarind block
• 1/3 tablespoon hot water
• 2 tablespoons vegetable oil
• 3 green Onion, chopped, finely
• 1 clove garlic, minced
• 1 tablespoon finely grated peeled fresh gingerroot
• 1 cup water
• 3/4 cup chunky peanut butter
• 3 tablespoons soya sauce
• 3 tablespoons distilled white vinegar
• 2 1/2 tablespoons firmly packed brown sugar
• 1/4 teaspoon dried hot red pepper, flakes
• 1 1/2 teaspoons Sriracha, (Asian chili sauce)

Shrimp

• 2 teaspoons peanut oil
• 1 1/2 tablespoons chopped cleaned fresh cilantro, roots and/or stems, Pounded to paste
• 1 1/2 tablespoons minced garlic
• 1 tablespoon Sriracha, or any other Asian chili sauce
• 1 tablespoon palm sugar, to taste
• 1 tablespoon reserved tamarind, pulp
• 1 tablespoon asian fish sauce, or to taste
• 1 1/2 pounds large shrimp, cleaned
• 4 sugar, cane, strips, to skewer the shrimp