Assam Spicy Shrimp
- Ready In:
- 1hr 29mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
-
Marinating
- 1 1⁄2 cups water
- 2 lbs shrimp, headless
- 1 tablespoon oyster sauce
- 1⁄2 teaspoon hot chili sauce
- 6 ounces tamarind pulp
-
Cooking
- 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
- 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.
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RECIPE SUBMITTED BY
Vnut-Beyond Redempt
Singapore
Hey Everyone! Greetings from Sunny Singapore! I'm am so glad to have found this site. It is waaaayyy better than other sites I've been.
I have about 240 cookbooks and my faves are the older cookbooks I got from my mom as I prefer from scratch cooking.
I have created several cookbooks dedicated to the use of eggs. I have come across a number of recipes requests for using up lots of eggs. So there they are.
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The above is a picture of me at my office's Annual Christmas cum costume party. I won first prize with that orange costume! The one with the (fake) Tattoos was taken in Dec 2007 when I again won first prize.
I love spicy food and the many different kinds of chilli dips different foods calls for!!
Love baking, cross stitching, trying my hand now in shoe beading and patchwork and now doing a course on aromatherapy. Oh and am now trying to raise a flower and herb garden but it is not easy as I am a newbie at that too!
In some of my recipes, you will note that there is a letter in brackets at the beginning of the name. This is what it means :
(A) : Aromatherapy/Homeopathic/Less toxic
I'm not crazy about recipes using pre-mix cakes as I am a more from-scratch person. My recipes will have the local name (when applicable) as well as the anglicised name, eg "Au Nee (Sweet Yam Paste).
If I had a month off, I'd be in Texas.