Thai Tamarind Shrimp Mini Pizza. This easy and elegant, sweet and sour dish is going to be a crowd pleaser! Big juicy shrimp, crispy fried shallots, and luscious sauce, what's not to like! Tamarind shrimp: shrimp with sweet and sour tamarind sauce topped with fried shallots.
Most recipes that call for tamarind pulp (such as this one, and Pad Thai) usually require very small amount. This Thai tamarind shrimp recipe is authentic, yet remarkably easy to make. This Thai shrimp recipe is authentic Thai, yet remarkably simple to make. You can cook Thai Tamarind Shrimp Mini Pizza using 13 ingredients and 9 steps. Here is how you cook it.
Ingredients of Thai Tamarind Shrimp Mini Pizza
- Prepare 4 of Pita bread pockets.
- You need 12 of Whole Cooked Shrimp.
- It's 1 large of Red Onion.
- Prepare 4 tbsp of ground ginger.
- It's 1 cup of extra virgin olive oil.
- It's 1 can of tamarind chutney.
- You need 1 cup of carrot strips.
- You need 1/4 cup of fresh cilantro.
- You need 1/2 cup of bean sprouts.
- It's 1 pinch of salt & pepper.
- You need 1 of kosher salt.
- Prepare 1 can of asian spices.
- Prepare 1/4 of whole lime.
It's the tamarind that makes this dish sing, so don't be tempted to leave it out (look for tamarind paste at your local Asian or Indian food store). Shrimp Pad Thai - the best pad thai recipe made with Thai rice noodles and shrimp. Easy to make, better tasting, and healthier than takeout. Make the Tamarind juice by adding the tamarind and water together.
Thai Tamarind Shrimp Mini Pizza step by step
- Take a cookie tray, and scatter kosher salt on the tray..
- Take each pita bread, and with a brush, spread the olive oil on both sides of the bread, leaving a nice layer without any puddles. Do this for each pizza..
- Take the cooked shrimp, and after they have thawed (if frozen), cut the tails off and cut them in half..
- On a frying pan, take a little olive oil and spread it on the pan. Take the can of tamarind chutney, and place two large spoonfuls of the chutney on the pan along with the cut shrimp. Sauté the shrimp, mixing the sauce and shrimp around for 5-6 minutes on medium-high. Add a few shakes of ground ginger and asian spices, along with the squeezed lime, in the pan and mix..
- Take a small spoonful of the chutney and make a layer of it on each of the 4 pitas. Then, take 1/4 of the contents of the pan and place them on each pita bread. There should be roughly 5-7 bits of shrimp on the bread..
- Bake at 375°F for about 10 minutes..
- While the pitas are baking, take the red onion and dice it. If the carrot strips are not already in strip for, do that as well. Also, take a handful of cilantro, remove the stems and chop them. Place the chopped onion, bean sprouts, and carrot strips in fridge to cool off while pita is baking, but not the cilantro..
- After the pitas are done baking, remove them from the oven. Top each one of them with some freshly chopped onion, a handful of bean sprouts, 3-4 carrot strips, and garnish with the freshly chopped cilantro..
- Serve hot & enjoy!.
Use your hand or a spoon to massage and squeeze the tamarind pulps to release the. Is a Thai restaurant that serves popular Thai food with a modern touch but. Tamarind pulp (with seeds, and often some shell) is sold in solid blocks in the same ethnic markets as the fresh fruit. Serve shrimp on hot cooked basmati rice. Minced chicken, shrimp, bean thread noodles, peanuts, shallots, and Thai chili paste in fresh lime juice.
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