Shrimp and Avocado in Tamarind Sauce

Ingredients

• 1 tablespoon fish sauce 
• 2  avocado 
• 4 servings cilantro leaves fresh
• 1 tablespoon ginger fresh minced peeled
• 1  garlic clove minced
• 4 servings jasmine rice 
• 3 tablespoons juice of lime fresh
• 0.3 cup roasted peanuts salted chopped
• 0.3 teaspoon salt 
• 1 large shallots separated thinly sliced
• 1 lb shrimp deveined peeled per lb), , leaving tail and first segent of shell intact, and
• 1 tablespoon soya sauce 
• 2 tablespoons sugar 
• 0.3 cup tamarind pulp (from a pliable block)
• 3 inch thai chile fresh minced stemmed (including seeds)
• 0.3 cup vegetable oil 
• 0.5 cup water 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• sieve
• slotted spoon

Directions

1. Heat oil in a 1-quart heavy saucepan over moderate heat until hot but not smoking, then fry shallot, stirring, until golden brown, about 2 minutes.
2. Transfer with a slotted spoon to paper towels to drain (shallots will crisp as they cool). Reserve oil.
3. Soak tamarind pulp in boiling-hot water in a small bowl until softened, about 5 minutes. Force pulp through a sieve into a bowl, discarding solids.
4. Add sugar, soy sauce, fish sauce, and 1 1/2 tablespoons lime juice and stir until sugar is dissolved.
5. Halve, pit, and peel avocados.
6. Cut into 1 1/2-inch chunks and toss with remaining 1 1/2 tablespoons lime juice in a bowl.
7. Transfer reserved oil to a 12-inch heavy skillet and heat over moderately high heat until hot but not smoking, then sauté ginger, garlic, chiles, and salt, stirring constantly, until fragrant, about 30 seconds.
8. Add shrimp and sauté, turning over once, 2 minutes total. Stir in tamarind mixture and simmer until shrimp are just cooked through, about 2 minutes more.
9. Spoon shrimp and avocado over rice, then sprinkle with peanuts and fried shallot.