Assam Spicy Shrimp

Directions

1. MARINATING: Break tamarind apart, place in a small saucepan with water. Simmer, covered, for about 10 min or possibly till pasty coating separates from seeds.
2. Press through a sieve or possibly food mill to extract all pulp and soupy liquid. Throw away seeds. Rinse shrimps thoroughly, pat dry and marinate fro 1 hour with 1 Tbsp. of this tamarind liquid, the oyster sauce and warm chili sauce. COOKING: Meanwhile, cut young ginger into toothpick-sized slivers. If using mature ginger, peel and sliver. Peel and sliver garlic.
3. Place blachan in a non-stick pan and heat gently fro 3 to 4 min 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 Tbsp. of the oil. Swirl up sides of wok, and when just at smoking point, dump in ginger and garlic.
4. Stir fry till golden brown, about 3 to 4 min. Adding more oil as needed, stir frey shrimp in batches till orange red, about 3 min. Pour sauces over all the shrimp in the wok and cook at a brisk bubble over high heat till shrimps are aromatic and sauces have reduced and thickened to enrobe the shells, about 8 min. Fold in sugar and onion wedges, taste to adjust seasoning, sweetening and spiciness.
5. Makesplenty for 6 as a principal dish with rice, sufficient for 8 with other dishes.