Kwan's Sweet and Sour Sauce
INGREDIENTS:
Stephen Ceideburg 1/3 c Chopped coriander greens
1 lb Lobsters 2 1/2 tb Tamarind juice
1 1/2 tb Palm sugar 4 To 5 fried dried small
1 1/2 tb Fish sauce -chillies
1/2 ts Salt 1 1/2 tb Vegetable oil
1 tb Chopped coriander root 1 tb Finely chopped garlic
1/3 c Thinly sliced shallot 1 tb Water
Stephen Ceideburg 1/3 c Chopped coriander greens
1 lb Lobsters 2 1/2 tb Tamarind juice
1 1/2 tb Palm sugar 4 To 5 fried dried small
1 1/2 tb Fish sauce -chillies
1/2 ts Salt 1 1/2 tb Vegetable oil
1 tb Chopped coriander root 1 tb Finely chopped garlic
1/3 c Thinly sliced shallot 1 tb Water
Preparation: Put the oil in a wok over medium heat. Fry the garlic, shallots, and coriander root. When browned, remove from the wok and set aside.
Return the wok to the heat. In it, mix the palm sugar, tamarind juice, salt, chillies, fish sauce and water. When the mixture comes to a boil, remove from the heat.
Broil the lobsters and then arrange on a serving platter. Sprinkle them with the fried garlic and shallots and then pour the sauce over them. Just before serving, sprinkle with chopped coriander.
Return the wok to the heat. In it, mix the palm sugar, tamarind juice, salt, chillies, fish sauce and water. When the mixture comes to a boil, remove from the heat.
Broil the lobsters and then arrange on a serving platter. Sprinkle them with the fried garlic and shallots and then pour the sauce over them. Just before serving, sprinkle with chopped coriander.