Tropical Fruit Prawns w/Chile Tamarind Vinaigrette

Ingredients

• 1 walnut size piece of tamarind pulp
• 2 tablespoons peanut oil
• 2 tablespoons palm sugar or maple syrup
• 1/4 cup orange juice
• 1 lb. medium size prawns, shelled & deveined
• 4 Thai chiles, chopped
• 1 inch piece fresh ginger, peeled
• 1/4 cup peanut oil
• 2 tablespoons palm sugar or maple syrup
• 1/2 teaspoon soy sauce
• 2 tablespoons juice from pink grapefruit
• 3 tablespoons orange juice
• 1 mango, peeled, pitted and cubed
• 1/2 fresh pineapple, cubed
• 1 papaya, peeled, seeded, cut into thin strips
• 1 banana, peeled, cut in 1/2" diag.sl
• 1 pomelo, peeled and cut into 1" pieces
• (can substitute 1/2 grapefruit)
• 2 star fruits, sliced
• 1/2 red pepper, diced
• zest of one lime
• 1/2 cup Thai basil leaves, thinly cut
• 1/2 cup mint leaves, chopped
• 1/2 cup unsalted cashews

Method

• 1. Soak tamarind in 1/4 cup warm water to soften for 15-20 minutes, smashing the pulp between your fingers to aid in the softening.
• 2. Pour this through a sieve, pressing the pulp against the side to extract. Discard remaining pulp.
• 3. Mix the peanut oil, palm sugar, and orange juice in a bowl. Toss the prawns in the peanut oil mixture. Thread them on skewers and grill over hot coals or under broiler for 2-3 minutes on each side, basting once with marinade. Cool and reserve.
• 4. Place the chile, ginger and palm sugar in the bowl of a food processor and pulse some and then add the 1/4 cup peanut oil. Process until minced.
• 5. Stop the machine, add the citrus juices, soy and the strained tamarind juice. Process for 15-20 seconds. Reserve.
• 6. Place all the fruits & bell pepper in a bowl and add the reserved prawns, lime zest, basil and mint. Drizzle with the dressing and gently toss to coat everything.
• 7. Chill for a t least 30 minutes and toss again, adding the cashews just before serving.

Notes

• NOTES:
• NOTES : Here is an example of spicy hot Southeast Asian cooking with sweet, sour, cool and crunchy...all wrapped into one great salad.
• SERVINGS: 6
• SOURCE: Chili Pepper Magazine, June, 1997