1 can coconut milk
7 oz. imitation crab & squid (total combined)
½ cup soy bean sauce
1 pinch salt
½ cup warm water
2 tbsp. palm sugar
3 tbsp. tamarind juice (or use vinegar)
¼ cup chopped red shallots
½ cup basil leaves
3 medium red chili peppers
1 tbsp. chopped coriander

PREPARATION:

1. Mix warm water with coconut milk.
2. Place in a skillet with soy bean sauce and bring to a boil using medium high heat.
3. Add to taste salt, tamarind juice and palm sugar. Then add the imitation crab & squid.
4. Reduce the heat to low, add shallots and chili peppers.
5. Cook for a few minutes, then place in a bowl and garnish with coriander.
6. Serve with cucumbers or cabbage.

Make 3 servings.

Tip: serve with cucumber, bamboo shoots, carrots and asian eggplants.