Tamarind-Ginger Shrimp with Mashed Sweet PotatoesBradley Taylor, owner of DeSoleil restaurant | Delicious Living
- Serves: 4 people
This elegant dish from Chef Bradley Taylor, owner of DeSoleil restaurant on Grand Anse Beach, contrasts the tart sweetness of tamarind pod (a staple in Thai cooking and the base of Worcestershire sauce), the pungent salty-sweetness of oyster sauce, and the unique heat of ginger. Look for tamarind paste or sugar-coated tamarind balls (a traditional West Indian sweet) in Asian or other ethnic groceries.
- Combine tamarind balls or paste and 1 cup water in a saucepan. Bring to a boil, reduce heat, and simmer, stirring often, until reduced by half, about 20 minutes. Yield should be about 1/2 cup.
- Soak 2 tablespoons grated ginger in 1/3 cup warm water for 10 minutes; scoop up gratings and squeeze out all water, reserving 2 ounces liquid. Spread gratings on a baking sheet and dry in a 350º oven for 5–10 minutes until crispy; set aside.
- Boil sweet potatoes in salted water for 25 minutes or until tender. Strain and cool, then peel and remove any knots or bruises. Cut into small cubes and whip until smooth, except for small lumps. Blend with butter, cinnamon, and nutmeg. Salt and pepper to taste. Keep warm.
- In a medium skillet, heat sesame oil. Add remaining 2 tablespoons grated ginger, garlic, and carrots. When mixture begins to brown, add prawns and sauté 30 seconds. Add chopped pepper, 1/2 cup tamarind juice, and 2 ounces ginger juice and bring to simmer over high heat. Stir in oyster sauce, salt, and pepper, and allow sauce to reduce a bit.
- For each serving, pile six prawns onto a bed of sweet potatoes, drizzle with tamarind-ginger sauce and sesame seeds, and garnish with crispy ginger.