Grilled Tuna and Shrimp With Mint Pumpkin Sauce

Ingredients

• •8 ounces yellowfin tuna fish
• •12 tiger shrimp
• •2 teaspoons galangal powder
• •1 teaspoon olive oil
• •2 tablespoons soy sauce
• •4 tablespoons lemon juice
• •1 teaspoon garlic
• •1 clove garlic
• •1 teaspoon ginger
• •1 teaspoon cornstarch
• •salt and pepper
• •½ cup picked mint
• •¼ cup baked kabocha squash
• •½ cup chicken broth
• •1 tablespoon tamarind paste
• •salt and sugar

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Method

From foodista.com — read the original

1. 1In a bowl, mix galangal, oil, soy sauce, lemon juice, garlic and ginger together. Set aside.
2. 2Shelled 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.
3. 3Season tuna and shrimp for about an hour before cooking. Covered and refrigerate.
4. 4Grill and cook the shrimp till golden brown.
5. 5Remove and keep warm.
6. 6In 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.
7. 7Serve with rice, cooked greens and drizzled with mint pumpkin sauce and sprinkle with sesame seeds on top.
8. 8In a food processor, add mint, oil, kabocha and tamarind paste (or lemon juice) and blend till smooth.
9. 9Pour mixture into a saucepan, add chicken broth and cook over medium heat. When it comes to a boil, remove and season to taste.
10. 10Add more chicken broth if mixture is too thick.