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Assam Spicy Shrimp

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Recipe

 

Yield

6 servings

Prep

45 min

Cook

45 min

Ready

90 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Marinating
1 ½ cups water
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2 pounds shrimp
headless
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1 tablespoon oyster sauce
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½ teaspoon red hot pepper sauce
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6 ounces soy sauce, tamari
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Cooking
3 ounces ginger root
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4 each garlic cloves
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1 teaspoon balachan
*
2 each red onion
small
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3 tablespoons oyster sauce
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1 tablespoon soy sauce, dark
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1 tablespoon red hot pepper sauce
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3 tablespoons vegetable oil
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¼ cup brown sugar
packed
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Ingredients

Amount Measure Ingredient Features
Marinating
355 ml water
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907.2 g shrimp
headless
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15 ml oyster sauce
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2.5 ml red hot pepper sauce
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173.4 ml/g soy sauce, tamari
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Cooking
86.7 ml/g ginger root
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4 each garlic cloves
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5 ml balachan
*
2 each red onion
small
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45 ml oyster sauce
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15 ml soy sauce, dark
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15 ml red hot pepper sauce
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45 ml vegetable oil
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59 ml brown sugar
packed
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Directions

MARINATING: Break tamarind apart, place in a small saucepan with water. Simmer, covered, for about 10 minutes or until pasty coating separates from seeds. Press through a sieve or food mill to extract all pulp and soupy liquid. Discard seeds. Rinse shrimps thoroughly, pat dry and marinate fro 1 hour with 1 tablespoon of this tamarind liquid, the oyster sauce and hot 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 minutes 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 tablespoons of the oil. Swirl up sides of wok, and when just at smoking point, dump in ginger and garlic. Stir fry until golden, about 3 to 4 minutes. Adding more oil as needed, stir frey shrimp in batches until orange red, about 3 minutes. 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.

Mix in sugar and onion wedges, taste to adjust seasoning, sweetening and spiciness. Makes plenty for 6 as a principal dish with rice, enough for 8 with other dishes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 378g (13.3 oz)
Amount per Serving
Calories 27627% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 295mg 98%
Sodium 2411mg 100%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 6%
Sugars g
Protein 73g
Vitamin A 7% Vitamin C 18%
Calcium 10% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
 

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