Spicy Tamarind Prawns Recipes

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SPICY TAMARIND SHRIMP



Spicy Tamarind Shrimp image

Provided by Mai Pham

Categories     Onion     Appetizer     Sauté     Shrimp     Jalapeño     Shallot     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

1 3-inch block tamarind with seeds,* cut into 4 pieces
12 uncooked large shrimp
1/3 cup chopped shallots
4 garlic cloves, minced
1/4 cup chicken broth or water
2 1/2 tablespoons fish sauce (nam pla or nuoc nam)*
2 tablespoons Chinese rice wine or dry Sherry
1 1/2 tablespoons (packed) light brown sugar
3 tablespoons vegetable oil
1/2 small onion, cut into thin wedges
2 green onions, cut into 2-inch lengths
1 jalapeño chile, cut into thin rings
Chopped fresh cilantro

Steps:

  • Place tamarind in metal bowl; add enough boiling water to cover. Let stand 15 minutes to soften. Drain. Press pulp through sieve, reserving 3 tablespoons strained pulp.
  • Using scissors, cut shell of each shrimp all the way to tail end, exposing vein. Remove vein. Loosen shrimp shells but do not remove.
  • Mix shallots and garlic in small bowl; set aside 1 tablespoon shallot mixture. Tuck remaining shallot mixture under shrimp shells.
  • Mix 3 tablespoons tamarind, broth, fish sauce, wine, and sugar in small bowl. Heat oil in heavy large skillet over high heat. Add reserved 1 tablespoon shallot mixture and onion wedges and sauté 1 minute. Add shrimp and sauté 1 minute. Add tamarind mixture and sauté until shrimp are opaque in center and sauce coats shrimp thickly, about 3 minutes longer. Mix in green onions and chile. Transfer to platter. Sprinkle with cilantro and serve.
  • *Available at Asian markets.

SHRIMP IN SPICY TAMARIND SAUCE



Shrimp in Spicy Tamarind Sauce image

Categories     Sauce     Fry     Shrimp     Raw     Tamarind     Boil

Yield serves 4 with 2 or 3 other dishes

Number Of Ingredients 11

Flavoring Sauce
1 1/2 tablespoons sugar
1/4 cup Tamarind Liquid (page 319)
2 tablespoons fish sauce
2 teaspoons Huy Fong brand Sriracha chile sauce
1 1/2 pounds large shrimp, peeled and deveined
Salt
2 tablespoons canola or other neutral oil
1 shallot, finely chopped (about 1/4 cup)
2 cloves garlic, minced
3 or 4 sprigs cilantro

Steps:

  • 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. Because tamarind liquid varies, taste the sauce and adjust the flavors, if necessary. Add extra sugar to reduce tartness, fish sauce for more savory depth, chile sauce for extra heat, or water to dilute.
  • Refresh the shrimp by putting them in a colander and tossing them with a liberal amount of salt. Rinse immediately under lots of cold water and press gently to drain well.
  • In a wok or large skillet, heat the oil over high heat until hot but not smoking. Add the shallot and garlic and stir-fry for about 30 seconds, or until fragrant. Add the shrimp and stir-fry for about 1 minute, or until they have turned pinkish orange and are half cooked. They will release juice and look shiny.
  • Give the flavoring sauce a stir, pour it over the shrimp, and stir to coat the shrimp. Let the sauce come to a vigorous boil, stirring occasionally to keep the elements moving. The sauce will reduce to a thickish consistency in 2 to 3 minutes.
  • Transfer the shrimp and sauce to a deep plate or shallow bowl. Garnish with the cilantro and serve immediately.
  • Refreshing Peeled Shrimp
  • 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. I do this by tossing the shrimp with a liberal amount of salt, and then immediately rinsing them under cold running water. This simple step gives the shrimp a fresher flavor.

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