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ASSAM SPICY SHRIMP

Category:    Fish, Main dishes
Yield:6 servings
 
      1 x  ---------marinating---------    1 1/2 c  Water
      2 lb Headless shrimp                     1 T  Oyster sauce
    1/2 t  Hot chili sauce                     6 oz Tamarind
      1 x  ----------cooking-----------        3 oz Young ginger root
      4 ea Large garlic cloves                 1 t  Blachan
      2 ea Small red onions                    3 T  Oyster sauce
      1 T  Dark soya sauce                     1 T  Hot chili sauce
      3 T  Oil                               1/4 c  Packed brown sugar
 
  MARINATING:  Break tamarind apart, place in a small saucepan with water.
  Simmer, covered, for about 10 minutes or until pasty coating separates from
  seeds.  Press through a sieve or food mill to extract all pulp and soupy
  liquid.  Discard seeds.  Rinse shrimps thoroughly, pat dry and marinate fro
  1 hour with 1 tablespoon of this tamarind liquid, the oyster sauce and hot
  chili sauce. COOKING:  Meanwhile, cut young ginger into toothpick-sized
  slivers.  If using mature ginger, peel and sliver. Peel and sliver garlic.
  Place blachan in a non-stick pan and heat gently fro 3 to 4 minutes to
  develop the flavors. Pell and cut red onions into wedges. Combine oyster,
  soy and chili sauces with blachan; stir into remaining tamarind liquid.
  Heat a large wok over high heat. When a drop of water sizzles immediately
  into steam pour in 2 tablespoons of the oil.  Swirl up sides of wok, and
  when just at smoking point, dump in ginger and garlic. Stir fry until
  golden, about 3 to 4 minutes.  Adding more oil as needed, stir frey shrimp
  in batches until orange red, about 3 minutes. 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.  Mix in sugar and onion wedges, taste to adjust seasoning,
  sweetening and spiciness. Makes plenty for 6 as a principal dish with rice,
  enough for 8 with other dishes.
 

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