Your local Asian grocery store will carry Sriracha, tamarind, and sugar cane. You can use regular Asian hot chile sauce, a couple squeezes of fresh lemon juice, and regular skewers instead. Yield is 4 servings.
ingredients
Spicy Peanut Sauce
Shrimp
directions
Dissolve tamarind in 1/3 cup of hot water. Strain to get taramind pulp.
In a saucepan heat oil over moderate heat until hot but not smoking and cook green onions, garlic and ginger, stirring, until fragrant, about 1 minute.
Stir in 1 tbsp. of the tamarind pulp, reserving the rest for the shrimp. Add the remaining ingredients and bring to a simmer, stirring.
Simmer sauce, stirring, until smooth and cool to room temperature.
Sauce may be made up to 3 days ahead and chilled, covered.
If sauce is too thick after chilling, stir in 1 to 2 tablespoons hot water until sauce reaches desired consistency.
Heat oil in a medium saucepan and add cilantro stems and garlic.
Cook for a minute and add chile sauce, palm sugar, 1 tbsp. of the tamarind pulp and fish sauce. Let cool.
Marinate shrimp overnight in the refrigerator.
Preheat a grill on medium heat.
Skewer the shrimp with the sugar cane strips.
Grill 2 minutes per side or until golden and cooked.
Serve with the peanut sauce.