Shrimp in Spicy Tamarind Sauce

1. 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.

2. 2

   Because tamarind liquid varies, taste the sauce and adjust the flavors, if necessary.

3. 3

   Add extra sugar to reduce tartness, fish sauce for more savory depth, chile sauce for extra heat, or water to dilute.

4. 4

   Refresh the shrimp by putting them in a colander and tossing them with a liberal amount of salt.

5. 5

   Rinse immediately under lots of cold water and press gently to drain well.

6. 6

   In a wok or large skillet, heat the oil over high heat until hot but not smoking.

7. 7

   Add the shallot and garlic and stir-fry for about 30 seconds, or until fragrant.

8. 8

   Add the shrimp and stir-fry for about 1 minute, or until they have turned pinkish orange and are half cooked.

9. 9

   They will release juice and look shiny.

10. 10

    Give the flavoring sauce a stir, pour it over the shrimp, and stir to coat the shrimp.

11. 11

    Let the sauce come to a vigorous boil, stirring occasionally to keep the elements moving.

12. 12

    The sauce will reduce to a thickish consistency in 2 to 3 minutes.

13. 13

    Transfer the shrimp and sauce to a deep plate or shallow bowl.

14. 14

    Garnish with the cilantro and serve immediately.

15. 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.

16. 16

    I do this by tossing the shrimp with a liberal amount of salt, and then immediately rinsing them under cold running water.

17. 17

    This simple step gives the shrimp a fresher flavor.

* Per serving · 4 servings · Values may vary.