1hr 29mins

Ingredients Nutrition


  1. MARINATING: Break tamarind apart, place in a small saucepan with water.
  2. Simmer, covered, for about 10 minutes or until pasty coating separates from seeds.
  3. Press through a sieve or food mill to extract all pulp and soupy liquid.
  4. Discard seeds.
  5. Rinse shrimps thoroughly, pat dry and marinate fro 1 hour with 1 tablespoon of this tamarind liquid, the oyster sauce and hot chili sauce.
  6. COOKING: Meanwhile, cut young ginger into toothpick-sized slivers.
  7. If using mature ginger, peel and sliver.
  8. Peel and sliver garlic.
  9. Place blachan in a non-stick pan and heat gently fro 3 to 4 minutes to develop the flavors.
  10. Pell and cut red onions into wedges.
  11. Combine oyster, soy and chili sauces with blachan; stir into remaining tamarind liquid.
  12. Heat a large wok over high heat.
  13. When a drop of water sizzles immediately into steam pour in 2 tablespoons of the oil.
  14. Swirl up sides of wok, and when just at smoking point, dump in ginger and garlic.
  15. Stir fry until golden, about 3 to 4 minutes.
  16. Adding more oil as needed, stir frey shrimp in batches until orange red, about 3 minutes.
  17. 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.
  18. Mix in sugar and onion wedges, taste to adjust seasoning, sweetening and spiciness.

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