Tamarind Shrimp

Steps

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1. 1
   Prepare the shrimp by making a shallow cut along the back to butterfly them slightly, allowing the sauce to penetrate the flesh while keeping the tail intact for presentation.
   ▶ ≈0:37
2. 2
   Coat the shrimp lightly with all-purpose flour to help retain moisture during cooking.
   ▶ ≈1:46
3. 3
   Heat the pan over medium-low heat with a little oil. Fry the dried chilis, stirring constantly to prevent burning, until they darken in color, release a good aroma, and become crispy. Set aside and remove some seeds.
   ▶ ≈2:19
4. 4
   Add more oil to the same pan (about ½ cup total) and increase heat to high. Fry the shrimp for 1.5–2 minutes until they start to change color, then flip to cook both sides evenly without overcooking. Transfer to a plate.
   ▶ ≈3:40
5. 5
   Drain most of the excess oil from the pan, leaving just a thin coating. Reduce heat to medium-low and cook the chopped red onion until fragrant and golden, about 3–4 minutes.
   ▶ ≈5:27
6. 6
   Add the chopped palm sugar. If using coconut sugar or brown sugar, adjust the amount to taste, starting with less and tasting as you go.
   ▶ ≈6:52
7. 7
   Pour in the water and fish sauce, then add the tamarind paste. Switch to high heat and stir vigorously to combine everything.
   ▶ ≈7:39
8. 8
   Continue cooking until large bubbles appear, indicating the sugar and salt have melded. The sauce should thicken enough to coat the shrimp. Taste before it gets too thick and adjust seasoning as needed.
   ▶ ≈8:48
9. 9
   Turn off the heat and return the fried shrimp to the sauce. Gently toss to coat all the shrimp evenly, then transfer to a plate, pouring all the sauce over them.
   ▶ ≈9:58
10. 10
    Top with crispy onions, crispy garlic, the fried dried chilis, and fresh cilantro.
    ▶ ≈11:19
11. 11
    Serve hot. Enjoy as an appetizer or alongside steamed rice.
    ▶ ≈12:33