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1
Put the coriander seeds and peppercorns into a small, cast-iron frying pan and set over medium heat.
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2
Stir the spices until they emit a roasted aroma and turn half a shade darker.
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3
Empty into a clean coffee-grinder or other spice grinder and grind as finely as possible.
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4
Put in a bowl.
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5
Add all the remaining ingredients for the sauce and mix well with a small whisk.
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6
Just before eating, put the oil in a large, preferably non-stick saute pan and set over medium-high heat.
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7
When very hot, put in the mustard seeds.
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8
As soon as the seeds begin to pop (a matter of seconds), put in the shallots.
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9
Stir and fry for 30 seconds.
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10
Put in the garlic and ginger and continue to stir and fry for 30 seconds or until the shallots have browned a bit.
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11
Put in the shrimp and stir a few times.
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12
Add the chayote.
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13
Continue to stir and cook for a minute.
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14
Sprinkle lightly with a little salt, pepper and cayenne.
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15
Stir to mix.
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16
Add the coconut milk mixture and turn the heat down to medium low.
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17
Stir and allow the shrimp and chayote to cook through gently.
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18
As soon as the shrimp are opaque, stir in the basil and serve.
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19
*To make the tamarind paste, break off a walnut-sized lump from a brick of tamarind.
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20
Break this further into small pieces and put in a bowl.
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21
Cover the tamarind just barely with hot water and leave to soak overnight or at least 4 hours.
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22
Mash up the tamarind with your fingers and then pass the pulp through a coarse sieve.
