Warm Seafood Salad with a Shot of Tamarind Soup
Stephanie E. Loor is a rising young chef from the Island of Suriname in the Cribbean Islands. Trained at the Suriname Hospitality and Tourism Training Center, she recently shared some of her favorite recipes.
Ingredients
- 12 pieces of baby octopus
- 12 pieces medium size shrimp
- ½ lb green mango
- 1 Romain lettuce
- 1 Kaffir lime leaves
- 1 Tbsp tamarind pulp
- 1 red or yellow onion, thinly sliced
- 1 medium garlic, sliced
- 1 medium size ginger root (1-inch), chopped fine.
- 4 cups water
- Olive oil
- Salt
- Freshly ground black pepper
Instructions
For the Soup:
- Fry sliced garlic and onions in hot sauté skillet for 3-4 minutes.
- Add Kaffir lime leaves.
- Add tamarind pulp and stir until bubbles form.
- Add water and stir.
- Remove mixture and blend in food processor and season with salt and pepper. Set aside.
For the Warm Salad:
- Chop the ginger, onion, garlic, mango, and romaine.
- Clean the octopus and shrimp, and fry in olive oil with ginger.
- Season with salt and black pepper.
- Fry the romaine, onion, garlic, and add the mango and seafood.
- Serve immediately in individual bowls and ladle soup over seafood salad.