Recipe courtesy of Krakatoa
Singang
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 470
- Total Fat
- 23
- Saturated Fat
- 17
- Carbohydrates
- 38
- Dietary Fiber
- 4
- Sugar
- 24
- Protein
- 29
- Cholesterol
- 92
- Sodium
- 2014
- Total: 45 min
- Active: 35 min
Ingredients
2 1/2 ounces wet tamarind paste
3 ounces shallot
1 1/2 ounces garlic
1 1/2 ounces fresh ginger
1 ounce fresh galangal
1 ounce chopped fresh lemongrass
1/2 ounce raw candlenuts or raw macadamias
1 tablespoon ground coriander
1/2 tablespoon white pepper
1 teaspoon ground turmeric
1/2 cup coconut oil
Four 7-ounce cod fillets, skinless
24 raw medium tail-on shrimp, peeled and deveined
3 1/2 ounces sliced red pepper
3 1/2 ounces sliced yellow onion
6 tablespoons sugar
4 tablespoons gluten-free chicken base, or to taste
12 cherry tomatoes, halved
2 scallions, cut into 1/4-inch pieces
8 good sprigs Thai basil
Store-bought Asian fried red onions, for topping
Directions
- Blend tamarind and 8 cups water in a blender and set aside.
- Blend the shallot, garlic, ginger, galangal, lemongrass, candlenuts, coriander, white pepper, turmeric and 1 cup water in a blender until smooth and set aside.
- Heat coconut oil in a stew pan at medium heat and add shallot mixture. Simmer for approximately 2 minutes.
- Add cod fillets to pan. Cook for 1 minute, then add the tamarind water and allow to cook approximately 10 minutes.
- Add the shrimp, red pepper, onion, sugar, chicken base, tomatoes and scallions to the boiling broth in the pan and simmer until shrimp is cooked, 2 to 3 minutes. Transfer to a serving dish and garnish with fresh Thai basil and fried onion on the top.