Ingredients:
1 inch tamarind pulp
2 dried red chilies
4 sprigs cilantro, trimmed and chopped
1 clove garlic, chopped
1 1/2 teaspoons sugar
1/2 teaspoon fish sauce
1 1/3 cups rice flour
1/2 cup glutinous rice flour
1 teaspoon baking powder
2 teaspoons salt
peanut oil ( for frying)
1 1/2 lbs zucchini, trimmed,peeled,seeded and cut into 3 x 1/4 inch sticks ( fingers)
Directions:
To make dipping sauce: place tamarind into a small bowl and add 2/3 cup warm water. Set aside for 5 minutes and press through a fine sieve into a medium bowl, pressing with the back of a spoon. Discard solids.
Crush chiles with a motar and pestle and add to the disolved tamarind.
Stir in the cilantro, garlic, sugar, fish sauce and salt, stirring until sugar dissovles. Transfer to serving bowl and set aside.
Whisk flours, baking powder and salt together in a large bowl.
Gradually add 1 cup water, whisking until batter is smooth. Let stand for 30 minutes.
Pour oil in a wok or large skillet to a depth of 2 inches and heat over medium heat until temperature reaches 325-degrees F on a candy therometer.
Put in 1/3 of the zucchini into the batter and coat well.
Transfer battered zucchini, one at a time, to wok with hot oil and fry, stirring with a slotted spoon, until golden and crisp (12-15 minutes). Transfer with slotted spoon to paper towels to drain.
Repeat battering and frying with remaining zucchini fingers.
Drain well on paper towels and serve hot with dipping sauce.
Servings: 4-6
Time preparation: 45 min.
Time total: 90 min.