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1
Bring a large covered pot of water to boil.
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2
Scrub but do not peel the potatoes, and add to the water.
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3
Cook 10 to 20 minutes, depending on the size of the potatoes.
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4
Wash, trim and cut the green beans into two-inch lengths.
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5
Wash the carrots, and cut lengthwise into fine julienne strips.
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6
Wash the cauliflower, and cut into tiny florettes.
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7
Wash the cabbage, and cut lengthwise into thin strips.
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8
Place the green beans and carrots on a steamer that fits into the pot; cook for three minutes.
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9
Drain, and arrange on a serving plate.
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10
Add the cauliflower to the steamer, and cook for 90 seconds.
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11
Drain, and add to the serving plate.
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12
Add the cabbage to the steamer, and cook for one minute.
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13
Drain, and add to the serving plate.
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14
Finely chop the shallots.
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15
Mince the garlic.
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16
Heat a small nonstick pan until it is very hot, then reduce heat to medium.
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17
Spray with nonstick pan spray, and saute the shallots and garlic until they are soft and start to brown.
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18
Remove from heat.
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19
Meanwhile, wash, trim, seed and mince the jalapeno.
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20
Remove tough outer leaves of the lemon grass, slice off a tiny bit of the root and slice bulb into very thin pieces.
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21
Grate the ginger.
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22
Add the peanuts, jalapeno, lemon grass and ginger, and process in a food processor.
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23
Remove the potatoes from the water, and halve; add to the serving plate.
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24
Add the peanut mixture to the sauteed shallots and garlic, along with the tamarind paste, lime juice, brown sugar and water.
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25
Simmer, stirring until the water has been absorbed and the peanut sauce is thick but still pourable.
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26
Add more water, if necessary.
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27
Season with salt.
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28
Scrub but do not peel the cucumber; slice very thinly, and add to the serving plate.
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29
Add the shrimp.
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30
Serve the vegetables and shrimp topped with the peanut sauce.
