{"id":84,"date":"2014-12-15T13:10:03","date_gmt":"2014-12-15T13:10:03","guid":{"rendered":"http:\/\/www.asianonlinerecipe.com\/cooking\/?p=84"},"modified":"2015-02-21T04:55:49","modified_gmt":"2015-02-21T04:55:49","slug":"tamarind-and-shrimp-soup-recipe","status":"publish","type":"post","link":"http:\/\/www.asianonlinerecipe.com\/cooking\/tamarind-and-shrimp-soup-recipe\/","title":{"rendered":"Tamarind and Shrimp Soup Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-85 size-full\" src=\"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-content\/uploads\/2014\/12\/tamarind-and-shrimps-soup.jpg\" alt=\"Tamarind and Shrimp Soup Recipe\" width=\"400\" height=\"350\" srcset=\"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-content\/uploads\/2014\/12\/tamarind-and-shrimps-soup.jpg 400w, http:\/\/www.asianonlinerecipe.com\/cooking\/wp-content\/uploads\/2014\/12\/tamarind-and-shrimps-soup-300x262.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<p>This is a hybrid dish spanning Indian and Thai traditions and liberally tweaked by Nonya cooks, who prefer to leave shrimps in their shells. Tamarind play a key role in Asian food, much like lemon juice in the West. It used to be sold in near-solid blocks full of pips and grit, but the modern concentrate needs no straining and is ready to use.<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Ingredients:<\/strong><\/span> (Serves 2)<\/p>\n<ul>\n<li>6 raw jumbo shrimps (tiger prawns)<\/li>\n<li>600 ml\/1 pint\/2\u00bd cups water<\/li>\n<li>30 g\/2 tablespoons tamarind concentrate<\/li>\n<li>15 ml\/1 tablespoon fish sauce<\/li>\n<li>5 ml\/1 teaspoon sugar<\/li>\n<li>Chopped scallions (spring onions), to garnish<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\"><strong>For the spice paste:<\/strong><\/span><\/p>\n<ul>\n<li>2 red chilies<\/li>\n<li>15 g\/\u00bd oz fresh turmeric, peeled<\/li>\n<li>\u00bd large onion<\/li>\n<li>2 garlic cloves<\/li>\n<li>1 lemon grass stalk, 7.5 cm\/3 inch of root end only<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\"><strong>Method:<\/strong><\/span><\/p>\n<p>Wash the shrimps in cold, fresh water and snip about 1 cm\/\u00bd inch of the head and the feelers off with scissors, but leave the shells on. Pat the shrimps dry with kitchen towels and set aside in a cool place.<\/p>\n<p>Grind the ingredients for the spice paste together until very fine, using a mortar and pestle or a food processor. Blend the water and tamarind concentrate, then bring to the boil in a small pan. Add the spice paste.<\/p>\n<p>Simmer for 3 minutes, then add the shrimps. Season with the fish sauce and sugar. Cook for about 5 minutes or until the shrimps have turned completely pink. Serve immediately, garnished with chopped scallions. Serve hot.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a hybrid dish spanning Indian and Thai traditions and liberally tweaked by Nonya cooks, who prefer to leave shrimps in their shells. Tamarind play a key role in Asian food, much like lemon juice in the West. It used to be sold in near-solid blocks full of pips and grit, but the modern [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":85,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[4,38,39,17],"class_list":["post-84","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-recipe","tag-shrimp","tag-soup","tag-tamarind"],"_links":{"self":[{"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/posts\/84","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/comments?post=84"}],"version-history":[{"count":0,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/posts\/84\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/media\/85"}],"wp:attachment":[{"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/media?parent=84"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/categories?post=84"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/tags?post=84"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}