Sweet and Sour Shrimp
- Yield 4-6 servings
This is not your typical cloying sweet-n-sour dish, these black pepper marinated shrimp are enrobed by tamarind-lime glaze.
- 12 ounces medium shrimp, peeled and deveined
- 2 teaspoons fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon ground black pepper
- 2 tablespoons oil (divided use)
- 1/2 cup thickly sliced shallots
- 1 tablespoon minced ginger
- 1 cup asparagus, large bite-sized pieces
- 3 tablespoons Thai sweet chili sauce
- 2 tablespoons Tamarind Pulp or concentrate
- 2 tablespoons fresh lime juice
- 1/2 cup green onions (scallions), large bite-sized pieces
- 1/2 cup cherry or grape tomatoes, cut in halves
- 1/4 cup chopped coriander leaves (cilantro)
Toss the shrimp with the fish sauce, sugar, pepper, and 1 tablespoon of the oil, then marinate for a minimum of 30 minutes at room temperature, or refrigerate for longer. Marinating shrimp overnight tenderizes the shrimp.
Get organized to stir-fry by bringing the shrimp to room temperature and organizing all the items in the order that they will go in the skillet, this allows you to add things quickly!
Heat a large skillet or wok over high heat. Swirl the remaining tablespoon of oil in the skillet to coat the entire surface, and heat the skillet until the oil begins to smoke.
Stir in the shrimp, shallots, ginger, and stir-fry until the shrimp are 50% cooked, about 2 minutes. Add the asparagus and stir-fry for 1 minute. Cook until the shrimp and asparagus are almost cooked through.
Mix in the sweet chili sauce, tamarind, lime juice, and green onions, and stir until coated. Stir in the tomatoes and coriander leaves, and remove from the heat.
Taste and adjust seasoning with tamarind, lime juice, sugar, fish sauce, or salt.
Spoon onto a serving platter and serve with bowls of steamed Jasmine Rice.
Reprinted with permission from Easy Thai Cooking by Robert Danhi, Tuttle Publishing