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Assam Spicy Shrimp

2  lbs Headless shrimp  
6  oz Tamarind  
1/2  tsp Hot Chili Sauce  
1  tbsp Oyster Sauce  
1  tbsp Dark Soy Sauce  
3  tbsp Oil  
1 1/2  cup Water  
2  small Red Onions  
4  lrg Garlic Cloves  
3  oz Young Ginger Root  
1  tsp Blachan  
3  tbsp Oyster Sauce  
1  tbsp Hot Chili Sauce  
1/4  cup Packed Brown Sugar  
Assam Spicy Shrimp

1. 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.
2. Rinse shrimps thoroughly, pat dry and marinate for 1 hour with 1 tablespoon of this tamarind liquid, the oyster sauce and hot chili sauce.
3. Meanwhile, cut young ginger into toothpick-sized slivers. If using mature ginger, peel and sliver. Peel and sliver garlic. lace blachan in a non-stick pan and heat gently for 3 to 4 minutes to develop the flavors. Peel and cut red onions into wedges. Combine oyster, soy and chili sauces with blachan; stir into remaining tamarind liquid.
4. Heat a large wok over high heat. When a drop of water can sizzle 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. Add more oil as needed, stir fry shrimp in batches until orange red, about 3 minutes.
5. 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.
6 Servings

A spicy zesty shrimp dish stir fried with dark soy sauce and garlic that is full of flavor.
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