Malaysian Tamarind Shrimp

Malaysian Tamarind Shrimp
Photo by James Carrier


  • 1 tablespoon salad oil
  • ¼ cup rice vinegar
  • ½ cup sugar
  • ¼ cup packed tamarind pulp (see notes)
  • 1 ½ pounds shelled, deveined shrimp (15 to 24 per lb.), rinsed and well drained
  • 1 teaspoon hot sauce
  • 2 green onions, ends trimmed, cut into thin slivers
  • + 1 more ingredients
    • 3 tablespoons soy sauce

1. In a small bowl, mix tamarind pulp and 3/4 cup boiling water. Let stand until lukewarm, 8 to 10 minutes; rub pulp with your fingers to mix well and release from seeds. Rub mixture through a strainer into a 10- to 12-inch frying pan; discard residue.2. Add sugar, vinegar, soy sauce, and hot sau...

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