Blanched Neem with Grilled Shrimp Recipe

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Blanched neem leaves and blossoms with grilled shrimp is a traditional dish. Sometimes, neem can alos be served with grilled catfish. The dish is accompanied by hot, sweet and sour sauce. As you can imagine, this dish pushes all your taste buds, sweet, salty, sour and bitter.

This dish is as far away from western food as you can imagine.

2-4 Servings, Prep Time: , Total Time: 10 Minutes

1 package blanched neem
1/2 lb grilled shrimp

Method

Chances are you will get frozen neem as opposed to fresh ones. You won't be compromised by the frozen neem for this recipe. Boil plenty of water. Place the neem in a heat resistent bowl. Pour boiling hot water until the neem leaves are submerged in water. You can let it sit in the water until you are ready to serve. Some people blanch the neem a few times to get rid of the bitterness.

Grill shrimp on the grill or under the broiler.

To eat this dish, you take the base of the stem in one hand and then pull the individual stems through the pinched finger and thumb of your other hand. This way you can pull off the leaves, flowers, and tender tips. Place a piece of shrimp on top. Drop some sweet and sour tamarind sauce on top of the shrimp and neem. Add some rice and pop the whole thing into your mouth and enjoy. (You can make the stack in any order, just need to keep it small enough to fit in.)

blanched neem with grilled shrimp step 1

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blanched neem with grilled shrimp step 2

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Sweet and Sour Tamarind Sauce

Nam Pla Waan น้ำปลาหวาน

5 Servings, Prep Time: 7 Minutes, Total Time: 7 Minutes

4 Dried whole chilis Optional
3 teaspoons fish sauce
1/3 cup Palm Sugar
2 thinly sliced shallots
2 tablespoons tamarind paste
1 teaspoon cooking oil
2 tablespoons water

Tips and Techniques

Substitute brown sugar for palm sugar. Or just use the plain sugar.

You can buy the fried shallots that comes in a small plastic jar or make it yourself.

Method

Slice the shallots thin. In a sauce pan, heat oil in low heat. Fry the shallots until golden brown. Remove and set aside. Add the whole chilis and stir frequent as the chilis will cook very fast. They will turn darker when they are done. Remove the chilis and set aside.

Add the rest of the ingredients. Let the sauce simmer for one or two minutes. Remove and serve in a small bowl. The sauce will get thicker as it cools. Sprinkle the fried shallot and chili on top. If you like it hot, break up the chili into small pieces and sprinkle on top the sauce.