Ingredients
Scale
- 1 pound jumbo shrimp, peeled and deveined (I used 13/15 size)
- ⅓ cup potato starch
- 1 egg white
- 2 cloves garlic minced
- 4 Tablespoons oil
Tamarind Sauce:
- ¼ cup tamarind concentrate
- 2 Tablespoons fish sauce
- 2 Tablespoons sugar
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon granulated garlic
- ¼ teaspoon ground cumin
- ¼ ground coriander
- ⅛ teaspoon black pepper
Instructions
- Combine the tamarind concentrate, fish sauce, sugar, crushed red pepper flakes, and black pepper. Stir until sugar has dissolved. Set aside.
- Place the shrimp in a bowl and add the egg white. Mix to coat the shrimp. Put the potato starch in a small bowl. Dip the shrimp, one at a time, into the potato starch so that it is well coated. Set aside.
- Heat a large pan over medium high heat for several minutes. Add 2 tablespoons of oil and swirl to coat. Place half of the shrimp in the pan in one layer and cook for 2 minutes. Flip and cook for another 2 minutes. Transfer the shrimp to a plate.
- Repeat with the other half of the shrimp.
- Return the pan to the stove. If the pan is dry, add 1 Tablespoon of oil. Add the garlic and cook for 10 seconds. Next add the sauce and bring to a simmer.
- Add the shrimp to the sauce and cook for 1 minute, stirring to coat the shrimp. The shrimp should have absorbed most of the sauce and the pan will be mostly dry.
- Serve immediately.
Keywords: tamarind, shrimp, seafood, appetizers, thai