1 lb Shrimp, fresh
2 ts Cornstarch
1 ts Sesame oil
1/4 c  Tamarind liquid *
Salt; pinch
2 tb Fish sauce
1 tb Sugar
1 tb Lemon juice
2 tb Ginger, fresh; minced
2    Thai chile; finely chopped
2    Shallot; chopped
1 1/2 c  Oil
Coriander leaves; for garnis

Calories per serving: 424 Fat grams per serving: 14 Approx. Cook Time:
1:15 * To make tamarind liquid, pour 1/2 cup boiling water over five or six
fresh peeled tamarind pods, and let sit for 30 minutes. Then pour through a
strainer into a bowl, pressing as much of the pulp through as possible.
Shell the shrimp. Cut them in half lengthwise, toss them in corn- starch
and sesame oil and refrigerate for at least 30 minutes. Combine the
tamarind liquid, salt, fish sauce, sugar, and lemon juice and set aside.
Combine ginger, chili peppers, and shallots, and set aside. Heat the oil in
a skillet or wok until hot but not smoking. Add the shrimp and stir quickly
to separate them. Remove the shrimp when just pink and drain in a colander.
Remove all but two tablespoons of oil from the skillet, heat the remaining
oil over high heat and add the ginger/chile combination. Stir until
fragrant, then add the tamarind sauce. When boiling hot, add the shrimp and
stir over high heat for a minute or so, until the sauce is reduced. Serve
garnished with coriander leaves.