Fried Shrimp with Tamarind Sauce
Tamarind must be one of the most versatile ingredients in Thai cuisine. The fruit pulp is used to make drinks, dips, sauces, etc. Many home cooks in Thailand added the immature tamarind 's leaves and flowers to their meat dishes for mild tamarind flavor.
When I was in Bangkok I always stocked various forms of delicious tamarind snacks : dried and salted, candied, rolled with white sugar and chili powder. I love them all (probably too much). Now that I moved to Tokyo, I couldn't have tasty tamarind snacks as often as I wish. However, I still stock tamarind pulp in my pantry at all time as I don't think there is any acceptable substitution for it.
Today I am going to share with you Fried Shrimp with Tamarind Sauce recipe. It is one of the great tamarind recipes. The tangy, rich yet light and refreshing tamarind sauce makes plain fried shrimp a sophisticated and flavorful dish fit for you and your guests. For best result, I suggest you to use freshly made tamarind concentrate for this recipe.
Yields 2-3 servings 30 minutes
200 grams shrimp, shelled with heads and tails intact
canola or other vegetable oil for deep frying
for the sauce
250 ml.tamarind concentrate (preferably homemade)
2 tablespoon palm sugar
1/2 tablespoon fish sauce
1 tablespoon fried shallot
1. Deep fry the shrimp. As soon as it turns pink remove from heat. Why I deep fry the shrimp? Two reasons: to save the orangy fat and all the goodies in its head, to get the crispy texture I love. You sure can pan fry or shallow fry it as you wish.
2. Bring all the sauce ingredient to the boil.
3. Cook until the sauce is thicken. Then stir in fried shallots.
4. Remove from heat. Ladle the sauce over the shrimp. Serve with steam rice.