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Thai With Kittykania – Schrimps With Tamarind Sauce

Thai with Kittykania – Schrimps with tamarind sauce

serves 2

INGREDIENTS: ts = teaspoon tbsp = tablespoon 

10 shrimp or prawn with shells
4 garlic cloves (minced)
1 handful fresh coriander(or cilantro, generous lightly
chopped)
2 tbsp oil (or other types of vegetable oil for stir-frying)


  For the Stir-Fry Sauce

1 1/2 tbsp tamarind paste 
1/4 cup hot water
1/4 cup sugar (palm sugar)
1/4 cup fish sauce 
1 red chili  (fresh, minced, or dried crushed chili, to taste)
optiona

PREPARATIONS:

 

  • Place tamarind paste in a cup and pour in the hot water, stirring to dissolve the paste. Add remaining stir-fry sauce ingredients and stir to incorporate.
  • Do a taste-test, adjusting the flavors to your liking. Note that this sauce should taste sweet first, followed by sour and spicy,  then salty. Add more sugar if it’s still too sour, or a little more tamarind if it’s too sweet. Note that it will taste very strong at this point, but will be delicious once combined with the other ingredients.
  • Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the garlic

  • Add shrimp plus remaining stir-fry sauce. Stir-fry for another 2 to 3 minutes, or just until shrimp begin to curl inward and are pink and plump. Avoid overcooking the shrimp or they will lose their tenderness.
  • Remove stir-fry from heat and taste-test it, adding more fish sauce if not flavorful enough. Add more chili for more heat. If it’s too sour, add a little more sugar. Serve immediately topped with fresh coriander and basil, plus plenty of steamed rice on the side. 

 

 

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