Ingredients Jump to Instructions ↓

  1. 1 tablespoon tamarind from a pliable block

  2. 1/3 cup water

  3. 1 tablespoon peanut oil

  4. 1 tablespoon chopped cleaned fresh cilantro roots and/or stems, pounded to a paste

  5. 1 tablespoon minced garlic

  6. 1 tablespoon Sriracha or other Asian hot chile sauce

  7. 1 1/2 tablespoons palm sugar, or to taste

  8. 1 tablespoon Asian fish sauce (preferably Thai naam pla), or to taste

Instructions Jump to Ingredients ↑

  1. Prepare grill for cooking.

  2. Soak shrimp (still in shells) in salt water 5 minutes, then rinse well in a colander.

  3. Make sauce:

  4. Place tamarind in a bowl with water and rub with your fingers to dissolve pulp. Pour through a sieve into a bowl, pressing hard on solids, and discard solids.

  5. Heat oil in a small heavy saucepan over moderate heat until hot but not smoking, then cook cilantro paste and garlic, stirring, until fragrant. Stir in hot sauce, 3 tablespoons tamarind juice, palm sugar, and fish sauce. Simmer until thickened to consistency of light syrup, about 3 minutes.

  6. Grill shrimp:

  7. Snip shells of shrimp with scissors down center of back, from wide end to second-to-last tail section. Butterfly shrimp in their shells, making a deep incision along length of back where shells are cut, and devein.

  8. Grill shrimp on their sides on an oiled rack set 5 to 6 inches over glowing coals until shells are pink and slightly charred and shrimp are just cooked through, 3 to 4 minutes on each side. (Alternatively, grill shrimp in a hot well-seasoned ridged grill pan over moderate heat.)

  9. Spoon tamarind sauce over shrimp (still in shells) in a serving dish.


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