Top Review by ellie_
Very good hot and spicy shrimp which we enjoyed with Vegetable Primavera recipe#82146. Although I didn't know what blachan was so I eliminated it and used only 2 garlic cloves (instead of the amount indicated) this still seemed spiced just right for us. Thanks for sharing!
- 1 1⁄2 cups water
- 2 lbs shrimp, headless
- 1 tablespoon oyster sauce
- 1⁄2 teaspoon hot chili sauce
- 6 ounces tamarind pulp
- 3 ounces young ginger root
- 4 cloves garlic
- 1 teaspoon blachan
- 2 small red onions
- 3 tablespoons oyster sauce
- 1 tablespoon dark soya sauce
- 1 tablespoon hot chili sauce
- 3 tablespoons oil
- 1⁄4 cup brown sugar, Packed
Directions See How It's Made
- MARINATING: Break tamarind apart, place in a small saucepan with water.
- Simmer, covered, for about 10 minutes or until pasty coating separates from seeds.
- Press through a sieve or food mill to extract all pulp and soupy liquid.
- Discard seeds.
- Rinse shrimps thoroughly, pat dry and marinate fro 1 hour with 1 tablespoon of this tamarind liquid, the oyster sauce and hot chili sauce.
- COOKING: Meanwhile, cut young ginger into toothpick-sized slivers.
- If using mature ginger, peel and sliver.
- Peel and sliver garlic.
- Place blachan in a non-stick pan and heat gently fro 3 to 4 minutes to develop the flavors.
- Pell and cut red onions into wedges.
- Combine oyster, soy and chili sauces with blachan; stir into remaining tamarind liquid.
- Heat a large wok over high heat.
- When a drop of water sizzles immediately into steam pour in 2 tablespoons of the oil.
- Swirl up sides of wok, and when just at smoking point, dump in ginger and garlic.
- Stir fry until golden, about 3 to 4 minutes.
- Adding more oil as needed, stir frey shrimp in batches until orange red, about 3 minutes.
- Pour sauces over all the shrimp in the wok and cook at a brisk bubble over high heat until shrimps are aromatic and sauces have reduced and thickened to enrobe the shells, about 8 minutes.
- Mix in sugar and onion wedges, taste to adjust seasoning, sweetening and spiciness.