MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Shrimp In Tamarind Sauce
  Categories: Seafood, Indonesian
       Yield: 4 servings
  
       1 lb Shrimp, fresh
       1 ts Sesame oil
            Salt; pinch
       1 tb Sugar
       2 tb Ginger, fresh; minced
       2    Shallot; chopped
            Coriander leaves; for garnis
       2 ts Cornstarch
     1/4 c  Tamarind liquid *
       2 tb Fish sauce
       1 tb Lemon juice
       2    Thai chile; finely chopped
   1 1/2 c  Oil
  
   * To make tamarind liquid, pour 1/2 cup boiling water over five or six
   fresh peeled tamarind pods, and let sit for 30 minutes.  Then pour
   through a strainer into a bowl, pressing as much of the pulp through
   as possible. Shell the shrimp.  Cut them in half lengthwise, toss
   them in corn- starch and sesame oil and refrigerate for at least 30
   minutes. Combine the tamarind liquid, salt, fish sauce, sugar, and
   lemon juice and set aside. Combine ginger, chili peppers, and
   shallots, and set aside. Heat the oil in a skillet or wok until hot
   but not smoking.  Add the shrimp and stir quickly to separate them.
   Remove the shrimp when just pink and drain in a colander. Remove all
   but two tablespoons of oil from the skillet, heat the remaining oil
   over high heat and add the ginger/chile combination. Stir until
   fragrant, then add the tamarind sauce.  When boiling hot, add the
   shrimp and stir over high heat for a minute or so, until the sauce is
   reduced. Serve garnished with coriander leaves.
  
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