Tamarind Sweet & Sour Shrimp
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!
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For the sauce, add shaved palm sugar, sriracha sauce and garlic vinegar to sauce pan
Add tamarind concentrate and water
Turn burner on to medium heat, whisk together and allow sugar to dissolve
Once sauce has a honey or syrup consistency, set aside and allow to cool
For the Stir Fry, add oil to the wok and allow to heat up
Add peppers and onions to wok, allow to soften
Add pickled garlic and shrimp
Allow to cook, stirring occasionally
Once shrimp starts to get pink, drizzle tamarind sauce to wok
Cook until sauce is nice and sticky, and serve