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Name: Assam Spicy Shrimp
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1/4 c Brown sugar packed; 2 lb Headless shrimp; 2 Small red onions; 3 tb Oyster sauce; 3 tb Vegetable oil; 3 oz Young ginger root; 1 ts Blachan; 1 tb Dark soya sauce; 1 tb Hot chili sauce; 1 1/2 c Water; 1 tb Oyster sauce; 6 oz Tamarind; 4 Large garlic cloves; 1/2 ts Hot chili sauce

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INGREDIENTS

1/4 c Brown sugar ; packed
2 lb Headless shrimp
2 Small red onions
3 tb Oyster sauce
3 tb Vegetable oil
3 oz Young ginger root
cooking
1 ts Blachan
1 tb Dark soya sauce
1 tb Hot chili sauce
1 1/2 c Water
1 tb Oyster sauce
marinating
6 oz Tamarind
4 Large garlic cloves
1/2 ts Hot chili sauce

Servings

INSTRUCTIONS

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

NOTES

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Assam Spicy Shrimp

1/4 c Brown sugar packed
2 lb Headless shrimp
2 Small red onions
3 tb Oyster sauce
3 tb Vegetable oil
3 oz Young ginger root
 cooking
1 ts Blachan
1 tb Dark soya sauce
1 tb Hot chili sauce
1 1/2 c Water
1 tb Oyster sauce
 marinating
6 oz Tamarind
4 Large garlic cloves
1/2 ts Hot chili sauce

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

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Nutrition

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Serving Size: 1 Serving (376g)
Recipe Makes: 6 Servings

Calories: 224
Calories from Fat: 44 (20%)

Amt Per Serving		% DV

	Total Fat 4.9g	6 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 1.3g
Cholesterol 0mg		0 %
Sodium 553.9mg		19 %
Potassium 357.9mg		9 %
Total Carbohydrate 46.2g		14 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 43.7g
Protein 2.3g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 224

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