Spicy Tamarind Shrimp

Dinner semalam semua berasaskan masakan siam, Siam Night. Dah selalu sangat buat sambal udang, gulai udang, udang masak kunyit, jadi malam ni kita tukar sikit selera ye... Mari Pandang ke Siam. Resepi dari website Temple of Thai. Sorry ye, malas betul nak translate ke BM.

Ingredients

• 1 lb. large prawns or shrimp (about 16-20 per pound size)
• 1/4 cup peanut oil
• 2 large shallots, halved lengthwise and sliced crosswise, 1/8-inch thick
• 8 cloves garlic, chopped
• 1/3 cup tamarind juice the thickness of fruit concentrate
• 4 large dried red chilies, each cut into 2-3 pieces
• 1/4 cup chopped onion
• 2 jalapeno or serrano peppers, chopped with seeds
• 2 Tbs. fish sauce (nahm bplah), to taste
• 1 Tbs. hot chili sauce
• 1 Tbs. Maggi seasoning sauce
• 1 Tbs. palm or coconut sugar, to taste
• Lettuce to line serving platter
• 1 red jalapeno pepper, cut into long, fine slivers
• 1 green onion (dense part of stalk only), cut into 1 1/2-inch lengths, then split into thin matchstick-size slivers
• A few cilantro sprigs for garnishing

Preparation

Shell, de-vein and butterfly the prawns; give them a saltwater bath to freshen. Rinse and drain well. Let sit at room temperature for at least 20 minutes before stir-frying.

Heat the oil in a small skillet for 2-3 minutes. Add the sliced shallots and fry over low to medium heat, stirring occasionally until the pieces are evenly browned and crisped (may take 20-25 minutes). Drain from oil with a fine wire-mesh strainer. Return oil to skillet and fry the garlic over medium-high heat until golden brown. Drain likewise, reserving the oil for stir-frying.

Heat a wok over high heat until its entire surface is smoking hot. Swirl in 2 Tbs. of the reserved oil to coat the wok surface. Wait a few seconds for it to heat. Then add the dried chili pieces and fry quickly until they are dark red. Remove from oil with the wire-mesh skimmer. Toss the chopped onion and chilies into the wok and saute until softened and aromatic. Add tamarind juice, fish sauce, Sriracha hot chili sauce, Maggi or Gold Mountain sauce and palm sugar. Stir well to blend and heat to a sizzling boil.

Add the prawns and with frequent stirring, cook over high heat until the sauce is thick and the prawns are cooked to your liking (2-4 minutes, depending on their size). Turn off heat and add the fried shallots, garlic and dried chilies Toss well. Transfer to a lettuce-lined serving platter. Garnish with slivered red chili, green onion and cilantro sprigs.