Tamarind-Ginger Shrimp with Mashed Sweet Potatoes
  • 1cup tamarind balls or paste
  • 1 1/3cups water, divided
  • 4tablespoons coarsely grated ginger, divided
  • 1pound sweet potatoes
  • 1tablespoon butter
  • 1teaspoon cinnamon
  • 1/2teaspoon freshly grated nutmeg
  • 2teaspoons sesame oil
  • 2cloves garlic, chopped
  • 2small carrots, julienned
  • 24 jumbo prawns, peeled and deveinedtails left on
  • 2teaspoons finely chopped seasoning pepperjalapeño or Serrano
  • 3teaspoons oyster sauce
  • Salt and pepperto taste
  • 4teaspoons sesame seeds, toasted
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.