Tamarind Sweet & Sour Shrimp

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

SAUCE:
¼
cup tamarind concentrate
¼
cup palm sugar, shaved
¼
cup water
2
Tbsp fish sauce
2
Tbsp srirachi sauce
2
Tbsp pickled garlic vinegar
STIRFRY:
1
lb Shrimp
1
Onion, sliced
3
fresno pepper
1
Red bell pepper, sliced
1
Orange bell pepper, sliced
6
cloves pickled garlic, thinly sliced
Scallions

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

Filed under

Cuisine: