Today we will prepare delicious shrimp in tamarind sauce in the best Thai style, a dish that balances sweetness, spiciness and saltiness.
Join us now to cook this exquisite dish and discover a new way to delight your palate and that of your family and friends!
- 3 tablespoons (45 ml) tamarind paste
- 3 tablespoons (45 ml) palm sugar or brown sugar
- 5 red and green bird’s eye chilies, seeded and finely chopped
- 1 ½ teaspoons (7.5 ml) sriracha or other hot sauce
- 1 ½ teaspoon (7.5 mL) fish sauce
- 1 teaspoon (5 mL) oyster sauce
- 2 tablespoons (30 mL) water
For the shrimp
- Vegetable oil for frying, about 3 cups (750 mL)
- 12 large shrimp, peeled and deveined
- 4 cloves of finely chopped garlic, sautéed.
- 10 crushed dried red chilies
You may also be interested in: Tamarind Shrimp with White Wine.
- For the tamarind sauce, combine all the ingredients in a small saucepan. Cook, stirring over medium heat for 3 to 4 minutes or until the mixture starts to become sticky. Remove the saucepan from the heat and set aside.
- Line a large plate with paper towels. In a wok or heavy-bottomed pot over medium-high heat, heat the stir-fry oil to 350°F (177°C). Pat the shrimp dry with paper towels.
- Fry the shrimp for 2 to 3 minutes, or until cooked. Remove from heat with a skimmer or spider and drain on paper towels.
- Reheat the tamarind sauce, add the shrimp and mix well. Serve your shrimp in tamarind sauce garnished with the fried garlic and dried chiles.
Note also that you can prepare delicious coconut shrimp with tamarind sauce because of its easy adaptability to different dishes.
- If you want a dish with a more tender texture, do not hesitate to check the type of shrimp you can use. If you have enough budget, we recommend shrimp for its tender meat.
- Large shrimp hold up well to the oil bath and acquire a wonderful color and crispy exterior.