The sour, tangy flavor that is characteristic of many Thai dishes comes from tamarind. Fresh tamarind pods from the tamarind tree can sometimes be bought, but preparing them for cooking is a laborious process. It is much easier to use a block of tamarind paste instead. Also you could buy this tamarind paste from most of the Asian stores.
Recipe: (Serves 4-6)
6 dried red chilies
30 ml/2 tablespoons vegetable oil
30 ml/2 tablespoons chopped onion
30 ml/2 tablespoons palm sugar or light muscovado (brown) sugar
30 ml/2 tablespoons chicken stock or water
15 ml/1 tablespoon Thai fish sauce
90 ml/6 tablespoons tamarind juice, made by mixing tamarind paste with warm water
450 g/1 lb raw shrimps (prawns), peeled
15 ml/1 tablespoon fried chopped garlic
30 ml/2 tablespoons fried sliced shallots
2 scallions (spring onions), chopped, to garnish
Method:
1) Heat a wok or large frying pan, but do not add any oil at this stage. Add the dried chilies and dry-fry them by pressing them against the surface of the wok or pan with a spatula, turning them occasionally. Do not let them burn. Set them aside to cool slightly.
2) Add the oil to the wok or pan and reheat. Add the chopped onion and cook over a medium heat, stirring occasionally, for 2-3 minutes, until softened and golden brown.
3) Add the sugar, stock or water, fish sauce, dry-fried red chilies and the tamarind juice, stirring constantly until the sugar has dissolved. Bring to the boil, then lower the heat slightly.
4) Add the shrimps, garlic and shallots. Toss over the heat for 3-4 minutes, or until the shrimps are cooked. Garnish with the scallions (spring onions) and serve hot.
Note: Leave a few shrimps with their shells intact for a garnish, if you like.
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