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MARINATING: Break tamarind apart, place in a small saucepan with water.
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Simmer, covered, for about 10 min or possibly till pasty coating separates from seeds.
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Press through a sieve or possibly food mill to extract all pulp and soupy liquid.
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Throw away seeds.
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Rinse shrimps thoroughly, pat dry and marinate fro 1 hour with 1 Tbsp.
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of this tamarind liquid, the oyster sauce and warm chili sauce.
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COOKING: Meanwhile, cut young ginger into toothpick-sized slivers.
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If using mature ginger, peel and sliver.
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Peel and sliver garlic.
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Place blachan in a non-stick pan and heat gently fro 3 to 4 min to develop the flavors.
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Pell and cut red onions into wedges.
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Combine oyster, soy and chili sauces with blachan; stir into remaining tamarind liquid.
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Heat a large wok over high heat.
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When a drop of water sizzles immediately into steam pour in 2 Tbsp.
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of the oil.
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Swirl up sides of wok, and when just at smoking point, dump in ginger and garlic.
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Stir fry till golden brown, about 3 to 4 min.
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Adding more oil as needed, stir frey shrimp in batches till orange red, about 3 min.
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Pour sauces over all the shrimp in the wok and cook at a brisk bubble over high heat till shrimps are aromatic and sauces have reduced and thickened to enrobe the shells, about 8 min.
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Fold in sugar and onion wedges, taste to adjust seasoning, sweetening and spiciness.
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Makesplenty for 6 as a principal dish with rice, sufficient for 8 with other dishes.
