Tamarind Sweet & Sour Shrimp
Total time:
35 minutes
Total time:
35 minutes
Get your mouth ready for this Arnold original recipe! This Tamarind sweet and sour shrimp stir fry combines two Thai dishes: Pla Rad Prik, which is a fried fish dish topped with a sweet chili glaze, and Mee Krob, which is a deep-fried rice noodle tossed in a sweet and sour sauce.
The secret to this stir fry is the awesome sweet and spicy Tamarind sauce. Use again as a dipping sauce for anything from chicken nuggets to spring rolls!
Ingredients
Preparation
Step 1
For the sauce, add shaved palm sugar, sriracha sauce and garlic vinegar to sauce pan
Step 2
Add tamarind concentrate and water
Step 3
Turn burner on to medium heat, whisk together and allow sugar to dissolve
Step 4
Once sauce has a honey or syrup consistency, set aside and allow to cool
Step 5
For the Stir Fry, add oil to the wok and allow to heat up
Step 6
Add peppers and onions to wok, allow to soften
Step 7
Add pickled garlic and shrimp
Step 8
Allow to cook, stirring occasionally
Step 9
Once shrimp starts to get pink, drizzle tamarind sauce to wok
Step 10
Add scallions
Step 11
Cook until sauce is nice and sticky, and serve