Assam Spicy Shrimp Recipe

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 fry 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.

Makes plenty for 6 as a principal dish with rice, enough for 8 with other dishes.