Shrimp Shallot in Chile Sauce Recipe

Recipe:

1-inch cube tamarind pulp
3/4 cup hot water
10 small shallots, peeled, thinly sliced
4 ounces red jalapeno, stemmed, seeded
1/3 cup canola or peanut oil
4 candlenuts, smashed (or substitute macadamia nuts)
1 teaspoon shrimp paste, optional
1 pound shrimp, peeled, deveined
Thinly sliced cucumber
Steamed jasmine rice

Method :
- Stir tamarind pulp into 3/4 cup hot water until dissolved. Strain seeds from tamarind mixture; reserve juice.

- Combine shallots, jalapenos, oil, candlenuts and shrimp paste in blender. Puree until smooth.

- Heat heavy medium sauce pan over medium-low heat. Add pureed shallot mixture and stir until oil separates from solids, about 5 minutes. Add shrimp and cook 1 minute. Add reserved tamarind juice and continue cooking until shrimp is cooked through, about 1 minute longer. Season to taste with salt and sugar.

- Serve shrimp with cucumber and jasmine rice.