Heart of Palm & Papaya Eggroll with Tamarind-Peanut sauce

 

INGREDIENTS:

    Papaya

    Carrots

    Heart of Palm

    Cilantro

    Eggroll wrapper

    Shrimp

    Onion

    Garlic

    Salt & Pepper

    2 cups peanut oil

SAUCE INGREDIENTS:

    1/2 cup Water

    2 Tblspns Soy sauce

    2 Tblspns Tamarind sauce

    3 Tblspns Sugar

    2 Tblspns Molasses

Cut the vegetables julienne style and chop the shrimp. Saute the vegetables and shrimp in a pan with 2 tablespoons of cooking oil and add salt & pepper to taste. Set aside to cool for 30 minutes then wrap the vegetables burrito style.

In a deep pan, pour 2 cups of peanut oil and fry the eggrolls in medium-high heat and arrange in a strainer to let the excess oil drip.

In a sauce pan, add water and bring to a boil. Using a wooden spoon, stir the pan while adding the peanut butter until it dissolves in the water. Keep stirring while adding the molasses, sugar and tamarind sauce. Set aside to cool.