Directions:
- Whisk tamarind with 80 ml water and set aside.
- Dust shrimp with cornstarch. Heat 30 ml/2 tbsp of oil in large frying pan over medium heat and stir-fry shrimp just until pink, 2-3 minutes. Remove from heat and set aside.
- In large saucepan, heat stock and tamarind juice over medium heat. Add celery, pineapple, tomato, okra, ginger, garlic and chilies; bring to a boil. Reduce heat to low; add sprouts. Stir in fish sauce, sugar and salt.
- Heat remaining 15 ml/1 tbsp oil in frying pan and stir-fry shallots until golden, taking care not to burn, about four minutes.
- Add shrimp to soup, stirring to combine. Remove from heat and serve, garnished with shallots and fresh cilantro. Serves 6-8.
- Note: Try to use fresh pineapple, not canned, for this dish. It makes all the difference.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 309.48 Kcal (1296 kJ) | ||
| Calories from fat | 145.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.13g | 25% | |
|---|---|---|---|
| Cholesterol | 32.63mg | 11% | |
| Sodium | 929.55mg | 39% | |
| Potassium | 405.76mg | 9% | |
| Total Carbs | 36.2g | 12% | |
| Sugars | 13.19g | 53% | |
| Dietary Fiber | 3.71g | 15% | |
| Protein | 7.95g | 16% | |
| Vitamin C | 32.5mg | 54% | |
| Iron | 1.4mg | 8% | |
| Calcium | 59.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 128.06 Kcal (536 kJ) | ||
| Calories from fat | 60.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.68g | 25% | |
|---|---|---|---|
| Cholesterol | 13.5mg | 11% | |
| Sodium | 384.64mg | 39% | |
| Potassium | 167.9mg | 9% | |
| Total Carbs | 14.98g | 12% | |
| Sugars | 5.46g | 53% | |
| Dietary Fiber | 1.54g | 15% | |
| Protein | 3.29g | 16% | |
| Vitamin C | 13.4mg | 54% | |
| Iron | 0.6mg | 8% | |
| Calcium | 24.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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