Ingredients Jump to Instructions ↓

  1. 1 x --marinating--

  2. 1 1/2 c Water

  3. 2 lb Headless shrimp

  4. 1 T Oyster sauce

  5. 1/2 t Hot chili sauce

  6. 6 oz Tamarind

  7. 1 x --cooking--

  8. 3 oz Young ginger root

  9. 4 ea Large garlic cloves

  10. 1 t Blachan

  11. 2 ea Small red onions

  12. 3 T Oyster sauce

  13. 1 T Dark soya sauce

  14. 1 T Hot chili sauce

  15. 3 T Oil

  16. 1/4 c Packed brown sugar

  17. 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

  18. 1 hour with

  19. 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

  20. 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

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


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