Assam Spicy Shrimp Recipe

Ingredients for Assam Spicy Shrimp

• 1/2 cup water
• 1 pound shrimp
• 2 tablespoons oyster sauce
• 1 tablespoon hot chili sauce
• Tamarind Pulp
• Young Ginger Root
• 4 cloves garlic
• 1 tablespoon blachan (shrimp paste)
• 1/4 cup thinly sliced red onion
• Dark Soya Sauce
• 2 tablespoons oil, plus more as needed
• Brown Sugar

How to Make Assam Spicy Shrimp

1. Marinate Tamarind: In a small saucepan, combine 1/2 cup tamarind pulp with 1/2 cup water. Simmer, covered, for 10 minutes, or until pasty and separates from seeds.
2. Extract Tamarind Pulp: Press the cooked tamarind through a sieve or food mill to extract the pulp and liquid. Discard the seeds.
3. Prepare Shrimp Marinade: Rinse 1 pound of shrimp thoroughly, pat dry, and marinate for at least 1 hour with 1 tablespoon of the tamarind liquid, 2 tablespoons oyster sauce, and 1 tablespoon hot chili sauce.
4. Prepare Aromatics: While shrimp marinates, cut 1-inch piece of young ginger into toothpick-sized slivers. If using mature ginger, peel first. Peel and sliver 4 cloves of garlic.
5. Toast Blachan: Place 1 tablespoon of blachan (shrimp paste) in a non-stick pan and heat gently for 3-4 minutes to develop its aroma.
6. Prepare Sauce: In a bowl, combine the toasted blachan with 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 tablespoon hot chili sauce, and the remaining tamarind liquid.
7. Stir-fry Aromatics: Heat a large wok over high heat. Add 2 tablespoons oil. Once shimmering, add the ginger and garlic. Stir-fry until golden, about 3-4 minutes.
8. Stir-fry Shrimp: Add shrimp to the wok in batches, stir-frying until bright orange-red, about 3 minutes per batch. Add more oil as needed.
9. Combine and Simmer: Pour the sauce over the shrimp. Cook at a brisk bubble over high heat until the shrimp are aromatic and the sauce has thickened, about 8 minutes.
10. Finish: Add 1/4 cup thinly sliced red onion and 1 teaspoon sugar. Taste and adjust seasoning, adding more sugar, chili sauce, or soy sauce as needed.