Tangy Tamarind Balls with a Canadian Chinese Twist

Ingredients

In this adaptation of Tamarind Balls to Canadian Chinese cuisine, we incorporate the sweet and sour flavor profile that is characteristic of Canadian Chinese dishes. The original Caribbean recipe is transformed by adding a sweet and sour sauce made with sugar and vinegar, which complements the tangy tamarind paste. This fusion of flavors creates a unique and exciting twist on the traditional Tamarind Balls. We alse have the original recipe for Tamarind Balls, so you can check it out.

• 2 cups (470ml) tamarind pulp 2 cups (470ml) tamarind pulp
• 1 cup (200g) brown sugar 1 cup (200g) brown sugar
• 1 cup (240ml) water 1 cup (240ml) water
• 1/4 cup (60ml) white vinegar 1/4 cup (60ml) white vinegar
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1/4 cup (60ml) pineapple juice 1/4 cup (60ml) pineapple juice
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional) 1/4 teaspoon red pepper flakes (optional)
• Vegetable oil, for frying Vegetable oil, for frying
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 45g, 35g
• Protein: 1g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a saucepan, combine the tamarind pulp, brown sugar, water, vinegar, pineapple juice, soy sauce, grated ginger, garlic powder, and red pepper flakes (if using). Cook over medium heat, stirring occasionally, until the mixture thickens and becomes syrupy.
2. 2.
   Remove the saucepan from heat and let the mixture cool slightly. Then, strain the mixture through a fine-mesh sieve to remove any solids.
3. 3.
   In a small bowl, whisk together the cornstarch with a little water to make a slurry. Gradually add the slurry to the tamarind mixture, stirring constantly, until the sauce thickens.
4. 4.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
5. 5.
   Using a spoon or a small ice cream scoop, shape the tamarind mixture into small balls and carefully drop them into the hot oil. Fry until golden brown and crispy, about 3-4 minutes.
6. 6.
   Remove the tamarind balls from the oil and place them on a paper towel-lined plate to drain excess oil.
7. 7.
   Serve the Tangy Tamarind Balls hot, garnished with sesame seeds.

Treat your ingredients with care...

• Tamarind pulp — Soak the tamarind pulp in warm water for about 15 minutes to soften it before using. Then, remove any seeds or fibers before cooking.

Tips & Tricks

• For a spicier version, add more red pepper flakes to the tamarind sauce.
• Adjust the sweetness and tanginess of the sauce according to your preference by adding more sugar or vinegar.
• Serve the Tangy Tamarind Balls as an appetizer or snack, or as a side dish with your favorite Canadian Chinese main course.
• Store any leftover tamarind balls in an airtight container in the refrigerator for up to 3 days.
• Experiment with different garnishes such as chopped green onions or cilantro for added freshness.

Serving advice

Serve the Tangy Tamarind Balls as a delicious appetizer or snack. They can be enjoyed on their own or paired with a sweet and sour dipping sauce for an extra burst of flavor.

Presentation advice

Arrange the Tangy Tamarind Balls on a serving platter, garnished with sesame seeds. For an elegant touch, you can also serve them in individual Chinese-style porcelain spoons.