Tangy Tamarind Shrimp

Name: Tangy Tamarind Shrimp
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Asian
Ingredients: 15–20 dried chilies, deseeded and cut into short lengths; ½ teaspoon dried shrimp paste (belachan); ½ teaspoon dried shrimp paste (belachan); 10 shallots, peeled; 4 tablespoons oil; 1 tablespoon tamarind pulp soaked in 3 tablespoons water, mashed and strained to obtain the juice; 1 tablespoon tamarind pulp soaked in 3 tablespoons water, mashed and strained to obtain the juice; 1–1¼ lbs (500–600 g) fresh shrimp, peeled and deveined; 3 kaffir lime leaves, torn (optional); 1 medium onion, cut into 10 wedges; 2 teaspoons sugar; 1 teaspoon salt

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr

Appears in

Wok Cooking Made Easy

By Nongkran Daks

Published 2007

About

Ingredients

15–20 dried chilies, deseeded and cut into short lengths
½ teaspoon dried shrimp paste (belachan)
10

Asia
Fish course
Gluten-free
Pescatarian

Method

Soak the chilies in warm water for 10 to 15 minutes to soften. Then deseed and drain. Grind the chilies, belachan and shallots in a mortar or blender to a paste, adding a little oil if necessary to keep the blades turning.
Heat the oil in a wok over low heat and gently stir-fry the ground ingredients for 6 to 8 minutes until the oil surfaces.
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