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 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
- 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)
- 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.
