soak lump tamarind for 15 min or until soft press through a fine sieve. . if concentrate is used dilute in 1/4 cup warm water. cut each shrimp into half lengthwise. In a bowl combine shrimp, garlic, 1 tsp of fish sauce, let stand x 30 min. Heat oil in sauce pan, add shallots and lemongrass without browning. Add tomato and sugar cook x until sl soft over mod high heat. Add pineapple and bamboo shoots and cook x 2minutes. Add 5 cups of water, bring to a boil. Stir in tamarind liquid, salt, and remaining 1/4 cup fish sauce. reduce heat to moderate and simmer x 5min. Stir in shrimp, chiles, bean sprouts, and cook x30 sec, add scallions and mint. remove from heat.
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