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1 pound Shrimp
2 teaspoon Cornstarch
1 teaspoon Sesame Oil
4 tablespoon Tamarind Pods
1 pinch Salt
2 tablespoon Fish Sauce
1 tablespoon Sugar
1 tablespoon Lemon Juice
2 tablespoon Ginger, Fresh Chopped
2 Chilies, Finely Chopped
2 Shallots, Chopped
1½ cup Oil
Make tamarind liquid by pouring half a cup boiling water over five or six fresh peeled tamarind pods and let sit for 30 minutes. Strain into a bowl, pressing as much of the pulp through as possible.
Shell the shrimp. Cut them in half lengthwise, toss them in cornstarch and sesame oil and refrigerate for at least 30 minutes. Combine the tamarind liquid, salt, fish sauce, sugar, and lemon juice . Combine ginger, chili peppers, and shallots.
Heat the oil in a skillet or wok . Add the shrimp and stir quickly to separate them. Remove the shrimp when just pink and drain in a colander.
Remove all but two tablespoons of oil from the skillet, heat the remaining oil over high heat and add the ginger chili combination. Stir until fragrant, then add the tamarind sauce. When boiling hot, add the shrimp and stir over high heat for a minute or so, until the sauce is reduced.
2 teaspoon Cornstarch
1 teaspoon Sesame Oil
4 tablespoon Tamarind Pods
1 pinch Salt
2 tablespoon Fish Sauce
1 tablespoon Sugar
1 tablespoon Lemon Juice
2 tablespoon Ginger, Fresh Chopped
2 Chilies, Finely Chopped
2 Shallots, Chopped
1½ cup Oil
Make tamarind liquid by pouring half a cup boiling water over five or six fresh peeled tamarind pods and let sit for 30 minutes. Strain into a bowl, pressing as much of the pulp through as possible.
Shell the shrimp. Cut them in half lengthwise, toss them in cornstarch and sesame oil and refrigerate for at least 30 minutes. Combine the tamarind liquid, salt, fish sauce, sugar, and lemon juice . Combine ginger, chili peppers, and shallots.
Heat the oil in a skillet or wok . Add the shrimp and stir quickly to separate them. Remove the shrimp when just pink and drain in a colander.
Remove all but two tablespoons of oil from the skillet, heat the remaining oil over high heat and add the ginger chili combination. Stir until fragrant, then add the tamarind sauce. When boiling hot, add the shrimp and stir over high heat for a minute or so, until the sauce is reduced.
