Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, thai tamarind shrimp mini pizza. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Thai Tamarind Shrimp Mini Pizza is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Thai Tamarind Shrimp Mini Pizza is something which I’ve loved my entire life.
This easy and elegant, sweet and sour dish is going to be a crowd pleaser! Big juicy shrimp, crispy fried shallots, and luscious sauce, what's not to like! Tamarind shrimp: shrimp with sweet and sour tamarind sauce topped with fried shallots.
To begin with this recipe, we must prepare a few components. You can have thai tamarind shrimp mini pizza using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Thai Tamarind Shrimp Mini Pizza:
- Take 4 Pita bread pockets
- Make ready 12 Whole Cooked Shrimp
- Get 1 large Red Onion
- Make ready 4 tbsp ground ginger
- Prepare 1 cup extra virgin olive oil
- Make ready 1 can tamarind chutney
- Take 1 cup carrot strips
- Take 1/4 cup fresh cilantro
- Prepare 1/2 cup bean sprouts
- Prepare 1 pinch salt & pepper
- Take 1 kosher salt
- Make ready 1 can asian spices
- Make ready 1/4 whole lime
Tamarind Shrimp (or Assam Prawns) is a Malaysian Nyonya dish that is so easy to prepare and yet delivers huge flavor. Tamarind Shrimp, also known as Assam Prawns is a well-loved Malaysian Nyonya dish. It is one of my favorite ways to enjoy shrimp. Don't let the simplicity of this dish fool you.
Instructions to make Thai Tamarind Shrimp Mini Pizza:
- Take a cookie tray, and scatter kosher salt on the tray.
- Take each pita bread, and with a brush, spread the olive oil on both sides of the bread, leaving a nice layer without any puddles. Do this for each pizza.
- Take the cooked shrimp, and after they have thawed (if frozen), cut the tails off and cut them in half.
- On a frying pan, take a little olive oil and spread it on the pan. Take the can of tamarind chutney, and place two large spoonfuls of the chutney on the pan along with the cut shrimp. Sauté the shrimp, mixing the sauce and shrimp around for 5-6 minutes on medium-high. Add a few shakes of ground ginger and asian spices, along with the squeezed lime, in the pan and mix.
- Take a small spoonful of the chutney and make a layer of it on each of the 4 pitas. Then, take 1/4 of the contents of the pan and place them on each pita bread. There should be roughly 5-7 bits of shrimp on the bread.
- Bake at 375°F for about 10 minutes.
- While the pitas are baking, take the red onion and dice it. If the carrot strips are not already in strip for, do that as well. Also, take a handful of cilantro, remove the stems and chop them. Place the chopped onion, bean sprouts, and carrot strips in fridge to cool off while pita is baking, but not the cilantro.
- After the pitas are done baking, remove them from the oven. Top each one of them with some freshly chopped onion, a handful of bean sprouts, 3-4 carrot strips, and garnish with the freshly chopped cilantro.
- Serve hot & enjoy!
Tamarind paste is often used in a variety of cuisines from Middle Eastern to Indian to Thai. Tamarind is a leguminous fruit native to Africa, tart and If tamarind paste is new to you and your pantry, then Tamarind Shrimp is a great recipe to start with. The ingredients come together quickly with minimal. This Tamarind Shrimp and Pineapple Skewer was originally created for the Asian Street Food Festival in Denver. It has my favorite shrimp, lightly marinated with tamarind and cooked, and skewered with a piece of fresh and juicy pineapple.
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