This dish was superbly executed by Siam Cafe in University Avenue in Berkeley. So much so that I had nightmares that one day it would not be available. I confided this to my son Etienne who on the spot invaded the kitchen to see the dish prepared. The owner graciously offered to sell us the cookbook which had the recipe. (Thai cooking from Siam Cuisine Restaurant, North Atlantic Books, Berkeley , California) In Etienne’s opinion the btu for the range has to be higher for commercial use and high enough to char the ingredients. Nevertheless even without the smokiness, (being a purist have not tried liquid smoke) it is a complex and worthwhile dish. I have stream lined the process without sacrificing flavour.
| 1 lb. prawns | 3-4T. tamarind paste* |
| 8onz.bamboo shoots | use any mixture* of hot chilis |
| 8onz mushrooms | 3/4 cup peanut oil |
| 4 shallots sliced |
12garlic cloves chopped |
|
3T smooth peanut butter |
|
| 1T dry shrimp paste | 1/4 cup brown sugar |
| 1 cup of hot water |
Thai basil or mint or both |
Saute chili peppers in oil add sliced shallots, reserve 1/2 of oil.Blend the oil and the shallots, paste,dry ingredients with hot water ingredients including half of garlic, peanut butter hot water, blend or process until smooth. Saute prawns in red hot wok with reserved oil and garlic add mushrooms and sliced bamboo shoots, cook 2-3 mins pour peanut tamarind mixture over cook 1-2 mins to combine flavors and slightly scorch. Thai basil or mint sprinkled over dish makes it more fragrant. Serves 4-6 depending on how many courses.
*Tamarind paste pkgs. can be cut in four and boiled to remove extraneous material and sieved. It is a laborious process but the resultant tart paste quite wonderful. Substitute with lime juice and some rind.
The chilis can be habanero,very hot, or chile de arbol med. hot,6-10,chipotle smoky and very hot, 1 might be sufficient, even red pepper flakes
