Aromatic Black Tiger Shrimp

Description

 * Serves 4

Ingredients

 * 1 lb. black tiger Shrimp, shelled and de-veined (can substitute thinly sliced Chicken breast)
 * 1/2 cup minced lemongrass
 * 1/2 cup minced cilantro stems (the product of one large bunch)
 * 1 tsp chopped galangal
 * 1 tsp coriander seeds
 * 8 medium-sized garlic cloves
 * 1 tbsp kaffir lime leaves, de-veined
 * 1 tbsp tamarind pulp
 * 1 ripe cubanelle pepper, cut into 1 inch diagonal slices (red bell peppers are an adequate substitute)
 * 6 oz asparagus cut into 1 1/2 inch lengths
 * 6 oz savoy cabbage cut into 1 inch diagonal slices
 * 3 tbsp vegetable oil of choice
 * 1 tsp salt
 * 1 tbsp Sugar
 * 3/4 cup water
 * 1 cup chicken stock

Directions

 * 1) Add to blender: cilantro, galangal, lemongrass, coriander seeds, garlic, kaffir lime leaves and water.
 * 2) Blend into a very smooth paste and set aside.
 * 3) Soak the tamarind pulp in about 4 tablespoons of hot water for 5 minutes.
 * 4) Using a spoon, scrape the flesh away from the pulp to release the tamarind flavor into the water.
 * 5) Discard the pulp. Set the tamarind juice aside.
 * 6) In a wok (a 12-inch sauté pan is an adequate substitute) over high heat add 2 tablespoons of vegetable oil.
 * 7) Add the paste and stir constantly for approximately 2 minutes, until the aroma is released.
 * 8) Transfer the cooked paste into a bowl.
 * 9) Add the remaining tablespoons of oil to the wok. Add the Shrimp and stir fry for 15 seconds.
 * 10) Add all of the sliced vegetables and stir fry for 3 to for minutes, until the vegetables have reached your desired tenderness.
 * 11) Add the paste, chicken stock, salt, Sugar, and tamarind juice and stir fry for two more minutes.
 * 12) Garnish with cilantro leaves and served immediately.