*  Exported from  MasterCook  *
                             ASSAM SPICY SHRIMP
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Fish                             Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       x            ---------marinating---------
    1 1/2   c            Water
    2       lb           Headless shrimp
    1       T            Oyster sauce
      1/2   t            Hot chili sauce
    6       oz           Tamarind
    1       x            ----------cooking-----------
    3       oz           Young ginger root
    4       ea           Large garlic cloves
    1       t            Blachan
    2       ea           Small red onions
    3       T            Oyster sauce
    1       T            Dark soya sauce
    1       T            Hot chili sauce
    3       T            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.
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