Low Fat Shrimp Recipes
Hot And Sour Shrimp With Cucumber Curry Recipe
This Hot And Sour Shrimp With Cucumber Curry Recipe is one of many in
our collection of Low Fat Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, and diabetic recipes. The one thing they
all have in common with this Hot And Sour Shrimp With Cucumber Curry Recipe, is that they can
all be seen as diet recipes in one form or another.
Remember, this Hot And Sour Shrimp With Cucumber Curry Recipe will only help you lose weight if you use it as part of a carefully controlled weight loss program.
Others who enjoyed this Hot And Sour Shrimp With Cucumber Curry Recipe, also visited the following
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Hot And Sour Shrimp With Cucumber Curry Recipe
Hot And Sour Shrimp With Cucumber Curry Recipe
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Ingredients:
6 dried red chili peppers
1 cucumber
1/2 cup tamarind pulp -* soaked in
1 cup warm water
6 garlic cloves, chopped
3 medium shallots, chopped
1 tsp salt
1 lb medium shrimp -shelled and deveined, divided
2 tsp shrimp paste*
2 tsp granulated sugar
1 tbsp nam pla* -thai fish sauce
Instructions:
1. Soak the chili peppers in enough warm water to cover until just
softened, about 1 hour. Drain and discard water.
2. Cut designs into the peel of the cucumber, then halve the cucumber
lengthwise and cut into bite-size pieces. Strain the tamarind pulp, setting
aside pulp and juice.
3. In food processor, combine soaked chili peppers, garlic, shallots and
salt until smooth. Gradually add 1 to 2 tablespoons cold water to blend. In
a wok, over medium-high heat, bring 1 cup water and the chili-garlic paste
to a boil. Add 5 shrimps and cook until orange and just firm, about 1 to 2
minutes. Remove with a slotted spoon to food processor and pulse until
finely chopped. Set aside.
4. Add shrimp paste and 1 cup cold water to the wok; bring to a boil. Add
the cucumber and half the tamarind juice; bring to a boil. Add the
remaining tamarind juice and the remaining shrimp, the ground shrimp, sugar
and nam pla. Add 1 cup cold water to the reserved tamarind pulp.
Re-strain; add the juice to the wok Bring to a boil and cook until the
shrimp is orange and just firm, about 2 to 3 minutes. Remove immediately
from heat and serve.
*Available at Oriental markets and some specialty-foods stores.
Makes 6 servings. Preparation time: About 25 minutes. Microwave time: About
27 minutes.
Per serving: 173 cal, 25 g pro, 19 g car, 2 g fat, 12% cal from fat, 173 mg
cholesterol, 830 mg sod, 2 g fiber.
Busted by Gail Shermeyer <4paws@netrax.net>
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Preparation Time: 0:00
Servings: 1
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This Hot And Sour Shrimp With Cucumber Curry Recipe can only help you lose weight if it is part of a carefully controlled diet program.
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If you enjoyed this Hot And Sour Shrimp With Cucumber Curry Recipe, or any of our other low fat recipes, please let us know. |
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