This sweet and sour stir-fry will awaken your taste buds to the authentic flavors of Thailand.
1 package deSIAM Tamarind Paste
1 tbsp fish sauce
2 tbsp vegetable oil
8 medium-large shrimp, cleaned, deveined
1/2 red bell pepper, chopped
4 baby corn spears, chopped
10-12 snow peas
1 garlic clove, minced
fresh cilantro leaves (garnish)
Reese fine sea salt and pepper to taste
Heat 1 tbsp vegetable oil over medium-high heat in wok or pan.
Add minced garlic and shallots and cook for 10 seconds.
Add chopped vegetables and cook until tender (about 5-7 minutes) and set aside.
Add 1 tbsp oil to same pan and heat over medium-high heat.
Add shrimp, tamarind paste, fish sauce, and 5 tbsp water and cook stirring occasionally, until pink - about 3-4 minutes)
Add cooked vegetables back to pan and stir until headed through.
Add salt and pepper to taste.
Serve over rice and garnish with cilantro leaves.