Tangy Tamarind Shrimp

Name: Tangy Tamarind Shrimp
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Makes: 4 servings
Ingredients: 1 tablespoon brown sugar; 1 tablespoon vegetable oil; ¼ cup (60 ml) tamarind extract; 1 pound (450 g) uncooked peeled and de veined shrimp (21/25 or larger size); Parsley and dried chilies for garnish, optional; ¼ cup chopped shallot (1 small/120 g); 1 tablespoon chili paste, like sriracha or sambal oelek; 1 tablespoon minced garlic (3 medium cloves); 1 tablespoon honey; 4 teaspoons fish sauce

Preparation info

Makes:
4
servings

Difficulty
Easy
Ready in
15 min

Appears in

Instant Pot Asian Pressure Cooker Meals

By Patricia Tanumihardja

Published 2020

About

Shrimp cook very quickly so remove them as soon as the timer beeps and only use bigger ones. If in doubt, err on the side of undercooking. You can continue to cook them in the residual heat after you press CANCEL, if necessary.

Ingredients

1 pound (450 g) uncooked peeled and de veined shrimp (21/25 or larger size)

Fish course
Pescatarian
Gluten-free

Method

Place the shrimp in a large bowl and sprinkle with salt. Pour in enough tap water to cover by ½ inch (1.25 cm). Swirl and set aside while you prepare the rest of the ingredients.
Make the sauce by whisking together the tamarind, fish sauce, honey, sugar and chili paste. Taste and adjust the sour, sweet, salty and spicy notes if desired.
Drain the shrimp