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1
To make the flavoring sauce, in a small bowl, combine the sugar, tamarind liquid, fish sauce, and chile sauce and stir to dissolve the sugar.
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2
Because tamarind liquid varies, taste the sauce and adjust the flavors, if necessary.
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3
Add extra sugar to reduce tartness, fish sauce for more savory depth, chile sauce for extra heat, or water to dilute.
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4
Refresh the shrimp by putting them in a colander and tossing them with a liberal amount of salt.
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5
Rinse immediately under lots of cold water and press gently to drain well.
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6
In a wok or large skillet, heat the oil over high heat until hot but not smoking.
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7
Add the shallot and garlic and stir-fry for about 30 seconds, or until fragrant.
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8
Add the shrimp and stir-fry for about 1 minute, or until they have turned pinkish orange and are half cooked.
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9
They will release juice and look shiny.
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10
Give the flavoring sauce a stir, pour it over the shrimp, and stir to coat the shrimp.
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11
Let the sauce come to a vigorous boil, stirring occasionally to keep the elements moving.
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12
The sauce will reduce to a thickish consistency in 2 to 3 minutes.
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13
Transfer the shrimp and sauce to a deep plate or shallow bowl.
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14
Garnish with the cilantro and serve immediately.
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15
Most shrimp sold in the United States are frozen, so whenever I use peeled raw shrimp in a recipe, I like to return a bit of the sea to them.
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16
I do this by tossing the shrimp with a liberal amount of salt, and then immediately rinsing them under cold running water.
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17
This simple step gives the shrimp a fresher flavor.
