Stir-fried prawns with tamarind

January 20, 2010

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Serves 4

Cookbook author Page Bingham says that in the Shan region, a dish like this shrimp preparation is eaten with the fingers - red chilies and all. If the dish seems too hot, use fewer chilies, and when it’s time to serve the shrimp, push the chilies aside.

1 tablespoon vegetable oil
1 shallot, thinly sliced
1 clove garlic, finely chopped
1/2 cup canned Thai tamarind sauce
1 tablespoon sugar
2 tablespoons fish sauce
6 dried red chilies, stemmed and halved
1 1/4 pounds large shrimp, peeled
2 tablespoons chopped fresh cilantro
Cooked rice (for serving)

1. In a large skillet over medium-high heat, heat the oil. Cook the shallots, stirring often, for 5 minutes.

2. Add the garlic and cook, stirring often, for 1 minute.

3. Stir in the tamarind, sugar, fish sauce, and chilies. Bring to a boil.

4. Add the shrimp and stir-fry for 5 minutes or until they are opaque and firm to the touch.

5. Sprinkle with cilantro and serve with rice. Adapted from “A Taste of Shan’’