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Categories:
water shrimp oyster sauce chili sauce tamarind ginger root garlic red onions oyster sauce soya sauce chili sauce oil brown sugar
Viewed: 64 - Published at: 5 years agoIngredients
- 1 1/2 c. Water
- 2 lb Headless shrimp
- 1 tsp Oyster sauce
- 1/2 tsp Warm chili sauce
- 6 ounce Tamarind
- 3 ounce Young ginger root
- 4 x Large garlic cloves
- 1 tsp Blachan
- 2 x Small red onions
- 3 tsp Oyster sauce
- 1 tsp Dark soya sauce
- 1 tsp Warm chili sauce
- 3 tsp Oil
- 1/4 c. Packed brown sugar
Method
- MARINATING: Break tamarind apart, place in a small saucepan with water.
- Simmer, covered, for about 10 min or possibly till pasty coating separates from seeds.
- Press through a sieve or possibly food mill to extract all pulp and soupy liquid.
- Throw away seeds.
- Rinse shrimps thoroughly, pat dry and marinate fro 1 hour with 1 Tbsp.
- of this tamarind liquid, the oyster sauce and warm chili sauce.
- COOKING: Meanwhile, cut young ginger into toothpick-sized slivers.
- If using mature ginger, peel and sliver.
- Peel and sliver garlic.
- Place blachan in a non-stick pan and heat gently fro 3 to 4 min to develop the flavors.
- Pell and cut red onions into wedges.
- Combine oyster, soy and chili sauces with blachan; stir into remaining tamarind liquid.
- Heat a large wok over high heat.
- When a drop of water sizzles immediately into steam pour in 2 Tbsp.
- of the oil.
- Swirl up sides of wok, and when just at smoking point, dump in ginger and garlic.
- Stir fry till golden brown, about 3 to 4 min.
- Adding more oil as needed, stir frey shrimp in batches till orange red, about 3 min.
- Pour sauces over all the shrimp in the wok and cook at a brisk bubble over high heat till shrimps are aromatic and sauces have reduced and thickened to enrobe the shells, about 8 min.
- Fold in sugar and onion wedges, taste to adjust seasoning, sweetening and spiciness.
- Makesplenty for 6 as a principal dish with rice, sufficient for 8 with other dishes.
