Assam Spicy Shrimp

Directions

1. 1
   MARINATING: Break tamarind apart, place in a small saucepan with water.
2. 2
   Simmer, covered, for about 10 minutes or until pasty coating separates from seeds.
3. 3
   Press through a sieve or food mill to extract all pulp and soupy liquid.
4. 4
   Discard seeds.
5. 5
   Rinse shrimps thoroughly, pat dry and marinate fro 1 hour with 1 tablespoon of this tamarind liquid, the oyster sauce and hot chili sauce.
6. 6
   COOKING: Meanwhile, cut young ginger into toothpick-sized slivers.
7. 7
   If using mature ginger, peel and sliver.
8. 8
   Peel and sliver garlic.
9. 9
   Place blachan in a non-stick pan and heat gently fro 3 to 4 minutes to develop the flavors.
10. 10
    Pell and cut red onions into wedges.
11. 11
    Combine oyster, soy and chili sauces with blachan; stir into remaining tamarind liquid.
12. 12
    Heat a large wok over high heat.
13. 13
    When a drop of water sizzles immediately into steam pour in 2 tablespoons of the oil.
14. 14
    Swirl up sides of wok, and when just at smoking point, dump in ginger and garlic.
15. 15
    Stir fry until golden, about 3 to 4 minutes.
16. 16
    Adding more oil as needed, stir frey shrimp in batches until orange red, about 3 minutes.
17. 17
    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.
18. 18
    Mix in sugar and onion wedges, taste to adjust seasoning, sweetening and spiciness.