- 1 1/2 tbsp sugar
- 1/4 cup Tamarind liquid (see below)
- 2 tbsp fish sauce
- 2 tsp Sriracha chili sauce
- 1 1/2 lbs large shrimp, peeled and deveined
- 2 tbsp canola or other neutral oil
- 1 shallot, finely chopped (about 1/4 cup)
- 2 cloves garlic, minced
- 3-4 sprigs cilantro
DirectionsTo make the flavoring sauce, in a small bowl, combine the sugar, tamarind liquid, fish sauce and Sriracha. Stir to dissolve the sugar. Taste the sauce and adjust the flavors to taste, if necessary. Add extra sugar to reduce tartness, fish sauce for more savory depth, chili sauce for extra heat or water to dilute.
Refresh the shirmp by putting them in a colander and tossing them with a liberal amount of salt. Rinse immediately under lots of cold water and drain well.
In a wok or large skillet, heat the oil over high heat until hot but not smoking. Ad the shallot and garlic and stir-fry until fragrant, about 30 seconds. Add the shrimp and stir-fry for about 1 minute, or until they have turned pinkish orange and are half-cooked. They will release juice and look shiny.
Give the flavoring sauce a stir, pour it over the shrimp, and stir to coat the shrimp. Let the sauce come to a vigorous boil, stirring occasionally to keep the elements moving. The sauce will reduce to a thickish consistency, in about 2-3 minutes.
Transfer the shrimp and sauce to a deep plate or shallow bowl. Garnish with cilantro and serve immediately.