Assam Spicy Shrimp

Recipes Ingredients:

1 x ---------marinating--------- 1
1/2 c Water
2 lb Headless shrimp
1 tb Oyster sauce
1/2 ts Hot Chili sauce
6 oz Tamarind
1 x ----------cooking-----------
3 oz Young ginger root
4 ea Large Garlic cloves
1 ts Blachan
2 ea Small red onions
3 tb Oyster sauce
1 tb Dark soya sauce
1 tb Hot Chili sauce
3 tb Oil
1/4 c Packed brown sugar

Recipe Instructions:

MARINATING: Break tamarind apart, place in a small Saucepan with water. Simmer, covered, for about 10 minutes or until pasty coating separates from seeds. Press through a sieve or food mill to extract all pulp and soupy liquid. Discard seeds. Rinse shrimps thoroughly, pat dry and marinate fro 1 hour with 1 tablespoon of this tamarind liquid, the oyster Sauce and Hot Chili sauce. COOKING: Meanwhile, cut young ginger into toothpick-sized slivers. If using mature ginger, peel and sliver. Peel and sliver garlic. Place blachan in a non-stick pan and heat gently fro 3 to 4 minutes to develop the flavors. Pell and cut red onions into wedges. Combine oyster, soy and Chili sauces with blachan; stir into remaining tamarind liquid. Heat a large Wok over high heat. When a drop of water sizzles immediately into steam pour in 2 tablespoons of the oil. Swirl up sides of wok, and when just at smoking point, dump in ginger and garlic. Stir fry until golden, about 3 to 4 minutes. Adding more oil as needed, stir frey shrimp in batches until orange red, about 3 minutes. Pour sauces over all the shrimp in the Wok and cook at a brisk bubble over high heat until shrimps are aromatic and sauces have reduced and thickened to enrobe the shells, about 8 minutes. Mix in Sugar and onion wedges, taste to adjust seasoning, sweetening and spiciness. Makes plenty for 6 as a principal dish with rice, enough for 8 with other dishes.