Of Asian origin, the tamarind is acid, sweet and sour at the same time. This Tamarind stir-fry Paste is perfect for sautéing.
Contains 2 individual 15g sachets.
Water, tamarind 34%, sugar, salt, acidity regulator: acetic acid.
Store in a cool, dry place. After opened keep refrigerated.
Recipe from Cameroon with Tamarind (2 people): Heat 1 tablespoon of oil in a pan. Sauté 1 chopped garlic and half shallot for about 2 minutes. Add 8 shrimp (without head), sauté until they become pink. Add the sachet of the tamarind paste, 6 tablespoons of water, 1 tablespoon of sugar. Let it boil. Lower the heat and cook for some time. Season with pepper and garnish with fresh coriander.
Enjoy with sweet or savoury dishes, in drinks or to go with shrimp and duck.
Country of Origin:
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Rua Quinta dos Álamos n.º 3
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