Sweet and Sour Thai Tamarind Shrimp

Hi ChoxChe-ers. Today we are going to make one of the popular Thai dishes: the Sweet and Sour Thai Tamarind Shrimp. As we all know, the Thai sweet and sour taste comes from 3 ingredients, namely tamarind paste, fish sauce, and palm sugar. In this recipe, I am going to replace the palm sugar with white sugar though, since I don't have palm sugar. Anyways, without further ado, let's start cooking!

Ingredients:

1. Shrimps

2. Red onions

3. Garlic

4. Red and green chili peppers

5. Bird’s eyes green chilies ( optional ).

6. Sugar

7. Tamarind paste

8. Fish sauce.

9. Half cup of water

Instruction:

1. Gently, peel off the shell and de-vein all the shrimps. Tips: keep the last segment of shell that join to tail part intact to give the shrimp nicer look. Also, the shell helps to trap the sauce in which the shrimps are cooked in, making them tastier.

2. Chop the onions, garlic, red and green chili peppers. You can chop the bird’s eyes green chilies too; I won’t since I like to eat my chilies wholly.

3. Saute the red onions, garlic and bird's eyes chilies with vegetable oil until they are aromatic.

4. Add in half cup of water (you can use chicken stock to replace water).

5. Add 3 tablespoon of tamarind paste, 1.5 tablespoon of fish sauce and 3 tablespoon of sugar.

6. Add all of the shrimps in. Don't mix and stir the shrimps immediately; let them cook and absorb the sauce at one side before flipping them all at once on the other side.

7. Off the fire and garnish the dish with the colorful chopped red and green chili peppers. Note that you don't want to ever overcook your shrimps as they easily shrink. Hence, once they are cooked, straight away off the fire and serve them on plate.