03 January 2013,04:11 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Wash green tamarind; remove all the dust, drain, cut into small pieces and put aside.
  • Wrap vegetarian shrimp paste in banana leaf and char-grill until fragrant.
  • In a mortar, thoroughly pound shrimp paste and pickled Chinese olives.
  • Add cashew nut and tamarind, pound to fine paste. Add hot chilies, seaweed and fermented soybean, pound lightly.
  • Stir in water or stock and season to your liking with palm sugar, light soy sauce and seasoning sauce. Stir to combine.
  • Ladle into a serving bowl and garnish with hot chilies.
  • Serve with vegetable tempura and fresh vegetables.


  • 100 grams green tamarind 
  • 5 tablespoons vegetarian shrimp paste
  • 6 pickled Chinese olives, pitted
  • 100 grams roasted cashew nut, coarsely cracked
  • 15 hot chilies
  • 100 grams soup seaweed, grilled until fragrant and torn into small pieces
  • 2 tablespoon dark fermented soybean
  • 5 tablespoons boiled water or vegetable stock
  • 2 tablespoons palm sugar
  • 1 tablespoon seasoning sauce
  • Red hot chilies for garnish vegetables tempura: long eggplant, acacia tips, chayote tips, water morning glory, etc. 
  • Fresh vegetables: yard-long bean, white turmeric, lead tree tips, eggplants, etc.
  • Banana leaf wrapping

1 comment for “Green Tamarind Dip”

  • Mark
    Posted 11 May 2020 at 20:11:54

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