Stir-fried Prawns with Tamarind
Cookbook author Page Bingham says that in the Shan region, a dish like this shrimp preparation is eaten with the fingers - red chilies and all. If the dish seems too hot, use fewer chilies, and when it’s time to serve the shrimp, push the chilies aside.
1 tablespoon vegetable oil
1 shallot, thinly sliced
1 clove garlic, finely chopped
1/2 cup canned Thai tamarind sauce
1 tablespoon sugar
2 tablespoons fish sauce
6 dried red chilies, stemmed and halved
1 1/4 pounds large shrimp, peeled
2 tablespoons chopped fresh cilantro
Cooked rice (for serving)
1. In a large skillet over medium-high heat, heat the oil. Cook the shallots, stirring often, for 5 minutes.
2. Add the garlic and cook, stirring often, for 1 minute.
3. Stir in the tamarind, sugar, fish sauce, and chilies. Bring to a boil.
4. Add the shrimp and stir-fry for 5 minutes or until they are opaque and firm to the touch.
5. Sprinkle with cilantro and serve with rice.
Adapted from “A Taste of Shan’’