Assam Spicy Shrimp Recipe

Ingredients

Directions

1. MARINATING: Break tamarind apart, place in a small saucepan with water.
2. Simmer, covered, for about 10 minutes or until pasty coating separates from seeds.
3. Press through a sieve or food mill to extract all pulp and soupy liquid.
4. Discard seeds.
5. Rinse shrimps thoroughly, pat dry and marinate fro 1 hour with 1 tablespoon of this tamarind liquid, the oyster sauce and hot chili sauce.
6. COOKING: Meanwhile, cut young ginger into toothpick-sized slivers.
7. If using mature ginger, peel and sliver.
8. Peel and sliver garlic.
9. Place blachan in a non-stick pan and heat gently fro 3 to 4 minutes to develop the flavors.
10. Pell and cut red onions into wedges.
11. Combine oyster, soy and chili sauces with blachan; stir into remaining tamarind liquid.
12. Heat a large wok over high heat.
13. When a drop of water sizzles immediately into steam pour in 2 tablespoons of the oil.
14. Swirl up sides of wok, and when just at smoking point, dump in ginger and garlic.
15. Stir fry until golden, about 3 to 4 minutes.
16. Adding more oil as needed, stir frey shrimp in batches until orange red, about 3 minutes.
17. 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.
18. Mix in sugar and onion wedges, taste to adjust seasoning, sweetening and spiciness.
19. Makes plenty for 6 as a principal dish with rice, enough for 8 with other dishes.