The Poke Cookbook: The Freshest Way to Eat Fish by Cheng Martha

Author:Cheng, Martha [Cheng, Martha]
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2017-01-24T05:00:00+00:00

Salt

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1 pound unpeeled shrimp

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2 large tomatoes, chopped

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1 cup finely diced yellow onion

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1 cup fresh cilantro leaves, chopped

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½ cup fresh mint leaves, chopped

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2 tablespoons freshly squeezed lemon juice, plus more to taste

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2 teaspoons chaat masala

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2 cups puffed rice cereal

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2 cups sev

1 Make the tamarind date chutney: In a small saucepan, combine the tamarind, dates, coriander, ginger, cayenne, and 1 cup of water. Bring to a boil over medium-high heat; then reduce the heat and simmer for 15 minutes to soften the dates and let the spices meld. Remove from the heat and carefully transfer the mixture to a blender or food processor. Pulse until smooth. Transfer the chutney to a jar and refrigerate until cold, about 1 hour.

2 Meanwhile, poach the shrimp: Prepare a large bowl of ice water. Bring a large pot of water to a boil over high heat, season the water with salt, and add the shrimp. Cook until they turn pink and opaque, about 3 minutes for medium-size shrimp. Using a slotted spoon, transfer the shrimp to the ice water and let them cool thoroughly, about 10 minutes. Then drain, peel, and cut into ¾-inch pieces.

3 In a large bowl, combine the shrimp, tomatoes, onion, cilantro, mint, lemon juice, chaat masala, and 6 tablespoons of the tamarind date chutney. Fold gently until evenly distributed. Add the puffed rice and sev. Mix again, and taste. Add more chutney if desired, or more lemon juice for tartness.

4 Serve immediately, before it gets soggy.

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