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I came across this recipe while looking for things to make with Tamarind (available in Asian markets) and zucchini. I haven't made this recipe yet but i am planning on making it when zucchini is abundant. Prep time incudes standing time (30 minutes). Recipe source: Saveur (April/May 2003)
- 1 inch tamarind pulp
- 2 dried red chilies
- 4 sprigs cilantro, trimmed and chopped
- 1 clove garlic, chopped
- 1 1⁄2 teaspoons sugar
- 1⁄2 teaspoon fish sauce
- 1 1⁄3 cups rice flour
- 1⁄2 cup glutinous rice flour
- 1 teaspoon baking powder
- 2 teaspoons salt
- peanut oil (for frying)
- 1 1⁄2 lbs zucchini, trimmed,peeled,seeded and cut into 3 x 1/4 inch sticks (fingers)
- To make dipping sauce: place tamarind into a small bowl and add 2/3 cup warm water. Set aside for 5 minutes and press through a fine sieve into a medium bowl, pressing with the back of a spoon. Discard solids.
- Crush chiles with a motar and pestle and add to the disolved tamarind.
- Stir in the cilantro, garlic, sugar, fish sauce and salt, stirring until sugar dissovles. Transfer to serving bowl and set aside.
- Whisk flours, baking powder and salt together in a large bowl.
- Gradually add 1 cup water, whisking until batter is smooth. Let stand for 30 minutes.
- Pour oil in a wok or large skillet to a depth of 2 inches and heat over medium heat until temperature reaches 325-degrees F on a candy therometer.
- Put in 1/3 of the zucchini into the batter and coat well.
- Transfer battered zucchini, one at a time, to wok with hot oil and fry, stirring with a slotted spoon, until golden and crisp (12-15 minutes). Transfer with slotted spoon to paper towels to drain.
- Repeat battering and frying with remaining zucchini fingers.
- Drain well on paper towels and serve hot with dipping sauce.