---------- Recipe via Meal-Master (tm) v8.01
       Title: Assam Spicy Shrimp
  Categories: Fish/sea, Oriental
       Yield: 6 servings
       1 x  ---------marinating---------    1 1/2 c  Water
       2 lb Headless shrimp                     1 tb Oyster sauce
     1/2 ts Hot chili sauce                     6 oz Tamarind
       1 x  ----------cooking-----------        3 oz Young ginger root
       4 ea Large garlic cloves                 1 ts Blachan
       2 ea Small red onions                    3 tb Oyster sauce
       1 tb Dark soya sauce                     1 tb Hot chili sauce
       3 tb Oil                               1/4 c  Packed brown sugar
   MARINATING:  Break tamarind apart, place in a small saucepan with water.
   Simmer, covered, for about 10 minutes or until pasty coating separates from
   seeds.  Press through a sieve or food mill to extract all pulp and soupy
   liquid.  Discard seeds.  Rinse shrimps thoroughly, pat dry and marinate fro
   1 hour with 1 tablespoon of this tamarind liquid, the oyster sauce and hot
   chili sauce. COOKING:  Meanwhile, cut young ginger into toothpick-sized
   slivers.  If using mature ginger, peel and sliver. Peel and sliver garlic.
   Place blachan in a non-stick pan and heat gently fro 3 to 4 minutes to
   develop the flavors. Pell and cut red onions into wedges. Combine oyster,
   soy and chili sauces with blachan; stir into remaining tamarind liquid.
   Heat a large wok over high heat.  When a drop of water sizzles immediately
   into steam pour in 2 tablespoons of the oil.  Swirl up sides of wok, and
   when just at smoking point, dump in ginger and garlic. Stir fry until
   golden, about 3 to 4 minutes.  Adding more oil as needed, stir frey shrimp
   in batches until orange red, about 3 minutes. Pour sauces over all the
   shrimp in the wok and cook at a brisk bubble over high heat until shrimps
   are aromatic and sauces have reduced and thickened to enrobe the shells,
   about 8 minutes.  Mix in sugar and onion wedges, taste to adjust seasoning,
   sweetening and spiciness. Makes plenty for 6 as a principal dish with rice,
   enough for 8 with other dishes.