Stir-fried Prawns with Tamarind

Recipe Photo: Stir-fried Prawns with Tamarind
Author
Katie Kambridge
Source of Recipe
The Boston Globe - January 20, 2010
Serves/Makes/Yields
4
Recipe Description

Cookbook author Page Bingham says that in the Shan region, a dish like this shrimp preparation is eaten with the fingers - red chilies and all. If the dish seems too hot, use fewer chilies, and when it’s time to serve the shrimp, push the chilies aside.

Ingredients

1 tablespoon vegetable oil
1 shallot, thinly sliced
1 clove garlic, finely chopped
1/2 cup canned Thai tamarind sauce
1 tablespoon sugar
2 tablespoons fish sauce
6 dried red chilies, stemmed and halved
1 1/4 pounds large shrimp, peeled
2 tablespoons chopped fresh cilantro
Cooked rice (for serving)

Preparation

1. In a large skillet over medium-high heat, heat the oil. Cook the shallots, stirring often, for 5 minutes.

2. Add the garlic and cook, stirring often, for 1 minute.

3. Stir in the tamarind, sugar, fish sauce, and chilies. Bring to a boil.

4. Add the shrimp and stir-fry for 5 minutes or until they are opaque and firm to the touch.

5. Sprinkle with cilantro and serve with rice.

Adapted from “A Taste of Shan’’

Type of Cuisine
Type of Meal