Recipe courtesy of Michael Lomonaco
Save Recipe Print
6 appetizer portions or 4 main



Dissolve the tamarind in the hot water in a small bowl. Add the rice wine, honey and fish sauce to the tamarind and stir well to combine. Set aside. Wash the cucumber and cherry tomatoes. Score the cucumber with a channeling knife or a fork and slice into paper thin slice using a vegetable slicer. Arrange the cucumber around the perimeter of a serving platter, overlapping decoratively as you go. Cut the tomatoes in quarters and similarly place around the platter overlapping the cucumbers where necessary. Place the mung bean sprouts, upon which the cooked shrimp will sit, in a heap in the center of the platter. Heat the peanut oil in a large saute pan or wok over high heat. Add the whole chili peppers and heat through for 30 seconds. Add the ginger, cook for 30 seconds, add the shrimp and stir fry for 2 to 3 minutes. Add the tamarind glaze and bring to a fast boil. Toss or stir the shrimp well to coat in the glaze. Cook just until the shrimp begins to become firm and opaque, about 1 to 2 minutes more. Spoon the shrimp over the bean sprouts and serve.;

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Shrimp Salad

Recipe courtesy of Ina Garten

Classic Glazed Ham

Recipe courtesy of Food Network Kitchen

Honey Glazed Carrots

Recipe courtesy of Sunny Anderson

Homemade Glazed Doughnuts

Recipe courtesy of Ree Drummond

Glazed Baked Ham

Recipe courtesy of Ree Drummond

Miso Glazed Cod

Recipe courtesy of Ellie Krieger

Glazed Salmon With Spiced Carrots

Recipe courtesy of Food Network Kitchen

Glazed Zucchini and Carrots

Recipe courtesy of Trisha Yearwood

Shrimp Scampi

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories