Shrimp in Spicy Tamarind Sauce

  1. To make the flavoring sauce, in a small bowl, combine the sugar, tamarind liquid, fish sauce, and chile sauce and stir to dissolve the sugar.
  2. Because tamarind liquid varies, taste the sauce and adjust the flavors, if necessary.
  3. Add extra sugar to reduce tartness, fish sauce for more savory depth, chile sauce for extra heat, or water to dilute.
  4. Refresh the shrimp by putting them in a colander and tossing them with a liberal amount of salt.
  5. Rinse immediately under lots of cold water and press gently to drain well.
  6. In a wok or large skillet, heat the oil over high heat until hot but not smoking.
  7. Add the shallot and garlic and stir-fry for about 30 seconds, or until fragrant.
  8. Add the shrimp and stir-fry for about 1 minute, or until they have turned pinkish orange and are half cooked.
  9. They will release juice and look shiny.
  10. Give the flavoring sauce a stir, pour it over the shrimp, and stir to coat the shrimp.
  11. Let the sauce come to a vigorous boil, stirring occasionally to keep the elements moving.
  12. The sauce will reduce to a thickish consistency in 2 to 3 minutes.
  13. Transfer the shrimp and sauce to a deep plate or shallow bowl.
  14. Garnish with the cilantro and serve immediately.
  15. Most shrimp sold in the United States are frozen, so whenever I use peeled raw shrimp in a recipe, I like to return a bit of the sea to them.
  16. I do this by tossing the shrimp with a liberal amount of salt, and then immediately rinsing them under cold running water.
  17. This simple step gives the shrimp a fresher flavor.

sugar, tamarind liquid, fish sauce, chile sauce, shrimp, salt, other neutral oil, shallot, garlic, cilantro

Taken from www.epicurious.com/recipes/food/views/shrimp-in-spicy-tamarind-sauce-383033 (may not work)

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