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TAMARIND SHRIMP
Jason Glover
2
5 minutes
8 minutes
Tamarind might be one of the most important ingredients in Thai cooking; It’s widely available, super versatile, and adds a distinct sweet and sour component to dishes. These Shrimp with Tamarind Sauce are so simple to throw together and the flavor is out of this world!
Ingredients
8 large shrimp, heads and tails on, shells removed
1 tbsp minced garlic
2 tbsp thinly sliced shallots
Thai red chili peppers, for garnish,
Sliced green onions, for garnish
Vegetable oil, for cooking
Tamarind Sauce
1 tbsp fish sauce
1 tbsp hoisin sauce
1 tbsp tamarind paste
2 tsp palm sugar
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Directions
- For the tamarind sauce, combine the ingredients in a small bowl and whisk until well combined. Set aside.
- Butterfly the shrimp and make a hole in the body large enough to pull the tail through.
- Heat a wok or large skillet with about 1-2 inches of vegetable oil.
- Once the oil is hot, cook the shrimp for 2-3 minutes, until pink. Remove from the wok and drain on paper towels. Discard the oil from the wok and heat about 1 tbsp of fresh vegetable oil.
- Add the garlic and shallots to the oil and cook until crisp. Stir in the tamarind sauce and mix until heated through.
- To serve, arrange the shrimp on a serving platter and spoon the sauce over the top. Garnish with Thai red chili peppers, and a sprinkle of green onions.
