Assam Spicy Shrimp
Yield
6 servingsPrep
45 minCook
45 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Marinating | |||
| 1 ½ | cups |
water
|
|
| 2 | pounds |
shrimp
headless |
|
| 1 | tablespoon |
oyster sauce
|
|
| ½ | teaspoon |
red hot pepper sauce
|
*
|
| 6 | ounces |
soy sauce, tamari
|
|
| Cooking | |||
| 3 | ounces |
ginger root
|
|
| 4 | each |
garlic cloves
|
|
| 1 | teaspoon |
balachan
|
* |
| 2 | each |
red onion
small |
|
| 3 | tablespoons |
oyster sauce
|
|
| 1 | tablespoon |
soy sauce, dark
|
|
| 1 | tablespoon |
red hot pepper sauce
|
*
|
| 3 | tablespoons |
vegetable oil
|
|
| ¼ | cup |
brown sugar
packed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Marinating | |||
| 355 | ml |
water
|
|
| 907.2 | g |
shrimp
headless |
|
| 15 | ml |
oyster sauce
|
|
| 2.5 | ml |
red hot pepper sauce
|
*
|
| 173.4 | ml/g |
soy sauce, tamari
|
|
| Cooking | |||
| 86.7 | ml/g |
ginger root
|
|
| 4 | each |
garlic cloves
|
|
| 5 | ml |
balachan
|
* |
| 2 | each |
red onion
small |
|
| 45 | ml |
oyster sauce
|
|
| 15 | ml |
soy sauce, dark
|
|
| 15 | ml |
red hot pepper sauce
|
*
|
| 45 | ml |
vegetable oil
|
|
| 59 | ml |
brown sugar
packed |
*
|
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.
