Tamarind is a sour, tangy fruit common to Thailand and other Asian countries. It’s important to Thai cuisine as it balances sweetness, heat, and saltiness. Tamarind pulp and paste [1] are readily available in Asian markets and many larger supermarkets as well. This dish calls for jumbo shrimp that are deep fried for a few minutes without any breading or batter. Big shrimp hold up nicely in an oil bath and develop a wonderful colour and crispy exterior. Also, fried garlic is a common Thai garnish that’s so delicious you might just end up putting it on your cereal in the morning!
Ingredients
Tamarind sauce
- 3 tablespoons (45 mL) tamarind paste [1]
- 3 tablespoons (45 mL) palm sugar (chopped, pounded in a mortar and pestle, or finely grated) or granulated sugar
- 5 red and green bird’s eye chilies, seeds removed, finely chopped
- 1 1/2 teaspoons (7.5 mL) sriracha or other hot sauce
- 1 1/2 teaspoons (7.5 mL) fish sauce
- 1 teaspoon (5 mL) oyster sauce
- 2 tablespoons (30 mL) water
For the shrimp
- Vegetable oil for deep-frying, about 3 cups (750 mL)
- 12 large shrimp (10/12 count), peeled and deveined
- 2 tablespoons (30 mL) deep-fried garlic (see the tip here [2])
- 10 dried red chilies, crushed
Directions
- For the tamarind sauce, combine all of the ingredients together in a small saucepan. Cook, stirring, over medium heat, for 3 to 4 minutes or until the mixture starts to become sticky. Remove the pan from the heat and set aside.
- Line a large plate with paper towels. In a wok or heavy-bottomed pot over medium-high, heat the oil for deep-frying to 350°F (177°C). Pat the shrimp dry with paper towels.
- Deep-fry the shrimp for 2 to 3 minutes, or until cooked. Remove with a slotted spoon or spider, and drain on the paper towels.
- Reheat the tamarind sauce, then add the shrimp and mix well. Serve garnished with the fried garlic and dried chilies.