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