© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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1 pound shrimp, cleaned, and shelled
3 tablespoons tapioca flour
2 tablespoons fried shallot
1 tablespoon fried garlic
3 tablespoons fish sauce
1 tablespoon sugar
½ teaspoon chopped chile
¼ cup tamarind juice
1 teaspoon vinegar
3 cups cooking oil for deep frying
cilantro leaves for garnish
fresh vegetables such as cucumbers, tomato, etc.
Toss the prepared shrimp in the tapioca flour until thoroughly coated. Heat oil in a wok over medium heat. Then deep fry shrimp until crispy and golden. Remove and drain. Transfer to a serving plate
To make the tamarind sauce, heat a pot over low heat, add the tamarind juice, vinegar, fish sauce, and sugar. Stir until the sauce is thickened. Then add chile, shallot and garlic. Stir until all ingredients mixed well.
Pour the tamarind sauce over the fried shrimp. Garnish with coriander leaves and serve immediately with fresh vegetables.