| | Stephen Ceideburg |
| 2 | oz | Lump tamarind, or 2 tablespoons tamarind concentrate |
| 1/2 | c | Boiling water |
| 8 | oz | Raw shrimp, shelled and deveined |
| 2 | | Garlic cloves, chopped |
| 1/4 | c | Plus 1 ts nuoc mam (Vietnamese fish sauce) |
| | Freshly ground pepper |
| 2 | tb | Vegetable oil |
| 2 | | Shallots, thinly sliced |
| 3 | | Stalks fresh lemon grass, white bulb crushed and cut into 2-Inch sections |
| 1 | lg | Ripe tomato, cored, seeded and cut into wedges |
| 2 | tb | Sugar |
| 1/4 | | Fresh ripe pineapple, cored, cut into 1/4-inch slices and then cut crosswise into small chunks |
| 1/2 | c | Fresh or canned bamboo shoots, drained and thinly sliced |
| 1 | ts | Salt |
| 2 | | Fresh red chili peppers, minced |
| 1/2 | c | Fresh bean sprouts |
| 1 | | Scallion, thinly sliced |
| 2 | tb | Shredded mint |
