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1
In a bowl, mix galangal, oil, soy sauce, lemon juice, garlic and ginger together. Set aside.
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2
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.
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3
Season tuna and shrimp for about an hour before cooking. Covered and refrigerate.
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4
Grill and cook the shrimp till golden brown. Remove and keep warm.
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5
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.
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6
Serve with rice, cooked greens and drizzled with mint pumpkin sauce and sprinkle with sesame seeds on top.
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7
Mint Pumpkin Sauce: In a food processor, add mint, oil, kabocha and tamarind paste (or lemon juice) and blend till smooth.
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8
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.
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9
1. In a bowl, mix galangal, oil, soy sauce, lemon juice, garlic and ginger together. Set aside.
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10
2. 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.
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11
3. Season tuna and shrimp for about an hour before cooking. Covered and refrigerate.
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12
4. Grill and cook the shrimp till golden brown. Remove and keep warm.
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13
5. 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.
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14
6. Serve with rice, cooked greens and drizzled with mint pumpkin sauce and sprinkle with sesame seeds on top.
