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  Recipe Home » Fish » Assam Spicy Shrimp
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  Assam Spicy Shrimp
  Category: Fish
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 195
Ingredients:
1 each ---------marinating---------
1 1/2 cup Water
2 lb Headless shrimp
1 tbsp Oyster sauce
1/2 tsp Hot chili sauce
6 oz Tamarind
1 each ----------cooking-----------
3 oz Young ginger root
4 each Large garlic cloves
1 tsp Blachan
2 each Small red onions
3 tbsp Oyster sauce
1 tbsp Dark soya sauce
1 tbsp Hot chili sauce
3 tbsp Oil
1/4 cup Packed brown sugar
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.
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