Giant Shrimps in Spicy Tamarind Sauce – *

(*) with mint taboule.

Bulgur for the taboule meanwhile soak ten min in cold water, drain well and squeeze. Add the juice of one lemon, salt, pepper and olive oil and soak for twenty minutes. Add diced vegetables and kitchen herbs, mix well and season.

For the sauce, soak the tamarind paste in warm water for ten minutes, squeeze well, using only the juice. Grind the tamarind juice with sugar, chilies and salt in a cutter. Heat olive oil in a pan, stir in the tamarind sauce and set aside.

Heat a tiny bit of olive oil in a grill pan, add the shrimp and garlic and roast for two minutes, stirring and turning. Stir in the tamarind sauce, coating the shrimp well. Serve with the taboule, garnished with a tiny bit of fresh mint.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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