Pickled Bamboo And Tamarind Seafood Soup Canh Hai San Mang Chua Recipes

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PICKLED BAMBOO AND TAMARIND SEAFOOD SOUP: CANH HAI SAN MANG CHUA



Pickled Bamboo and Tamarind Seafood Soup: Canh Hai San Mang Chua image

Provided by Food Network

Time 55m

Yield Serves 4

Number Of Ingredients 17

3 1/2 tablespoons/50 g tamarind pulp
6 1/2 cups/1 1/2 litres fish stock
4 tablespoons fish sauce
1/2 sweet pineapple, peeled and sliced into bite-size pieces
3 1/2 ounces/100 g pickled bamboo shoot
1/3 cup sugar
7 ounces/200 g baby calamari, cleaned but not skinned
7 ounces/200 g small tiger prawns, heads and legs trimmed
1 tomato, cut into wedges
1 green banana, finely sliced
5 okra, sliced on a diagonal
1 elephant ear stem, peeled and sliced
1 bunch rice paddy herb, roughly sliced* (See Cook's Note)
1 bunch saw tooth coriander, roughly sliced*
1 teaspoon garlic oil
1/2 tablespoon fried garlic
2 red chiles, sliced

Steps:

  • Dissolve the tamarind pulp in 1 cup of hot water. Work the pulp until dissolved and then strain the liquid through a fine sieve, discarding the pulp. Combine the tamarind water, fish stock, fish sauce, pineapple, pickled bamboo shoots, and sugar into a clay pot and bring to the boil. Add the calamari and prawns to the pot. Bring back to boil, discarding any impurities that float to the top. Now add tomatoes, green banana, okra and elephant ear stems. Bring back to the boil, tranfer to serving bowl then add rice paddy herb, coriander, fried garlic, garlic oil, and chile.

SHRIMP, CILANTRO AND TAMARIND SOUP



Shrimp, Cilantro and Tamarind Soup image

Goan cuisine is known for its bold use of sourness, heat and spices. Seafood occupies an important position in Goan food, and, in this shrimp soup, tamarind is used to provide sourness while chiles provide heat. Here, the raw shrimp are cooked slowly over low heat, helping the stock to develop its rich savoriness. But the method also works spectacularly with frozen shrimp, and you can use shrimp with their tails left on, if you prefer. Whatever you do, be sure to avoid using those thick, syrupy tamarind concentrates. They lack tamarind's fruity flavor and carry a noticeable artificial aftertaste. Serve with toasted slices of lightly buttered bread to finish off any remaining liquid in the soup bowl.

Provided by Nik Sharma

Categories     dinner, lunch, weekday, seafood, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 pound large raw shrimp, fresh or frozen, shelled and deveined
4 cups warm water
2 tablespoons extra-virgin olive oil
1 small yellow or white onion, peeled and finely minced
4 garlic cloves, peeled and grated
1/4 cup tomato paste
1/2 teaspoon black pepper
1 tablespoon tamarind paste (not concentrate)
Kosher salt
1 bunch cilantro, leaves and stems minced
1 green chile, such as serrano or Thai chile, thinly sliced

Steps:

  • Place the shrimp and the water in a medium saucepan. Cook over low heat until the shrimp turns pink, about 10 minutes for fresh shrimp and 15 minutes for frozen. Increase the heat to high, bring the liquid to a boil and immediately remove from heat. Separate the shrimp and the liquid, and reserve both.
  • Wipe the saucepan dry with a clean paper towel. Heat the oil in the saucepan over medium. Add the onion and sauté for 3 to 4 minutes until it turns translucent. Add the garlic and sauté for 1 minute. Stir in the tomato paste and cook for another 3 to 4 minutes, until the tomato paste begins to deepen in color. Add the black pepper and tamarind paste, then stir in the reserved cooking liquid and mix until fully combined. Taste and season with salt.
  • Increase the heat to high and bring the liquid to a boil. Remove from heat and fold in the reserved shrimp, cilantro and green chile. Serve hot.

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