The best way to enjoy this Vietnamese delicacy is first to savor the sauce, shallots, and garlic tucked in and around the shells of the shrimp, then eat the succulent meat with steamed rice. Serve with ice-cold beer or a crisp Viognier or Pinot Gris.
Ingredients
Makes 4 servings
Step 1
Place tamarind in metal bowl; add enough boiling water to cover. Let stand 15 minutes to soften. Drain. Press pulp through sieve, reserving 3 tablespoons strained pulp.
Step 2
Using scissors, cut shell of each shrimp all the way to tail end, exposing vein. Remove vein. Loosen shrimp shells but do not remove.
Step 3
Mix shallots and garlic in small bowl; set aside 1 tablespoon shallot mixture. Tuck remaining shallot mixture under shrimp shells.
Step 4
Mix 3 tablespoons tamarind, broth, fish sauce, wine, and sugar in small bowl. Heat oil in heavy large skillet over high heat. Add reserved 1 tablespoon shallot mixture and onion wedges and sauté 1 minute. Add shrimp and sauté 1 minute. Add tamarind mixture and sauté until shrimp are opaque in center and sauce coats shrimp thickly, about 3 minutes longer. Mix in green onions and chile. Transfer to platter. Sprinkle with cilantro and serve.
Step 5
*Available at Asian markets.
Leave a Review
Reviews (3)
Back to TopI made this for New Year 2011 gather party, I like this recipe. It's like the beginning of special things to come. It's delicious, very colorful, spicy, sweet & tangy, who could ask for more????
adawfung
Hong Kong, I live in NY now.
1/1/2011
Fish sauce is supposed to be salty, its like a fishy soy sauce. Certain brands have a less salty taste.I think there are enough other ingredients to provide a nice flavor. I will definitely try this and provide a more thorough review.
lightning81
4/2/2010
This was far too salty. The salt from the fish sauce fully overpowered any other flavor. 2.5 tbs of fish sauce has nearly 1,000mg of sodium. I learned this too late and after the recipe. yuk..
Anonymous
LA, CA
10/8/2006
