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