Grilled Tuna and Shrimp With Mint Pumpkin Sauce
You can never have too many main course recipes, so give Grilled Tunan and Shrimp With Mint Pumpkin Sauce a try.
- Servings: 2
- Total cooking time:
Ingredients:
- 8 ounces yellowfin tuna fish
- 12 tiger shrimp
- 2 teaspoons galangal powder
- 1 teaspoon olive oil
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice (if not using tamarind)
- 1 clove garlic
- 1 teaspoon minced ginger
- 1 teaspoon cornstarch
- salt and pepper to taste
- 1/2 cup freshly picked mint, chopped
- 1/4 cup chopped baked Kabocha squash, cut into chunks
- 1/2 cup organic chicken broth
- 1 tablespoon tamarind paste (optional)
- salt and sugar to taste
Instructions:
- In a bowl, mix galangal, oil, soy sauce, lemon juice, garlic and ginger together. Set aside.
- Shelled shrimp leaving tails. Make a shallow cut lengthwise down back of shrimp and devein (remove black thread). Rinse with water and drain. Wash tuna and drain.
- Season tuna and shrimp for about an hour before cooking. Covered and refrigerate.
- Grill and cook the shrimp till golden brown.
- Remove and keep warm.
- In a heavy non-stick pan on high heat. When hot, sear sear tuna fish 2 minutes on each side for medium raw. Cook abit longer if you want it well-done.
- Serve with rice, cooked greens and drizzled with mint pumpkin sauce and sprinkle with sesame seeds on top.
- In a food processor, add mint, oil, kabocha and tamarind paste (or lemon juice) and blend till smooth.
- Pour mixture into a saucepan, add chicken broth and cook over medium heat. When it comes to a boil, remove and season to taste.
- Add more chicken broth if mixture is too thick.
