Grilled Shrimp with Asian Tamarind Sauce

Total Time:   forty five min

Serve : four

Ingredients / Shopping List

1. one 1/2 avoirdupois unit large (8 to twelve per lb) shrimp
2. three teaspoons ocean salt dissolved in 11/2 cups water

     For tamarind sauce

1. one tablespoon tamarind from a pliable block
2. 1/3 cup water
3. one tablespoon groundnut oil
4. one tablespoon sliced clean contemporary or fresh cilantro roots or stems, pounded to a paste
5. one tablespoon minced garlic
6. one tablespoon Sriracha or different Asian hot chilies sauce
7. one 1/2 tablespoons palm sugar, or to style
8. one tablespoon Asian fish sauce (preferably Thai naam pla), or to style
9. Garnish: two contemporary serrano or jalapeño chilies, seeded, halved lengthwise, and finely julienned crosswise; and contemporary cilantro sprigs
10. contemporary or fresh cilantro sprigs

How to cook

1. Prepare grill for change of state.
2. Soak shrimp (still in shells) in salt water five minutes, then rinse well during a strainer.
3. Place tamarind during a bowl with water and rub along with your fingers to dissolve pulp. Pour through a sieve into a bowl, pressing arduous on solids, and discard solids.
4. Heat oil during a tiny significant cooking pan over moderate heat till hot however not smoking, then cook cilantro paste and garlic, stirring, till fragrant . Stir in sauce, 3 tablespoons tamarind juice, palm sugar, and fish sauce. Simmer till thickened to consistency of sunshine sirup, regarding three minutes.
5. Snip shells of shrimp with scissors down center of back, from wide finish to secondto-last tail section. Butterfly shrimp in their shells, creating a deep incision on length of back wherever shells ar cut, and devein.
6. Grill shrimp on their sides on AN oiled rack set five to six inches over glowing coals till shells ar pink and slightly burn and shrimp are simply well-done through, 3 to 4 minutes on both sides. (Alternatively, grill shrimp during a hot well-seasoned ridged grill pan over moderate heat.)
7. Spoon tamarind sauce over shrimp (still in shells) during a dish.

Important for Chef

• Tamarind sauce are often created two hours ahead and unbroken, covered, at room temperature.

See other Thai Cuisine or other recipes from shrimp

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Grilled Shrimp with Asian Tamarind Sauce

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