Ingredients Jump to Instructions ↓

  1. -- MARINATING --

  2. 1 1/2 c Water

  3. 2 lb Headless shrimp

  4. 1 tb Oyster sauce

  5. 1/2 ts Hot chili sauce

  6. 6 oz Tamarind

  7. --COOKING --

  8. 3 oz Young ginger root

  9. 4 Large garlic cloves

  10. 1 ts Blachan

  11. 2 Small red onions

  12. 3 tb Oyster sauce

  13. 1 tb Dark soya sauce

  14. 1 tb Hot chili sauce

  15. 3 tb Oil

  16. 1/4 c Packed brown sugar

Instructions Jump to Ingredients ↑

  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 fry 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.


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