Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------MARINATING------------------------------
1 1/2 c Water 1/2 t Hot chili sauce
2 lb Headless shrimp 6 oz Tamarind
1 T Oyster sauce

--------------------------COOKING-------------------------------
3 oz Young ginger root 1 T Dark soya sauce
4 ea Large garlic cloves 1 T Hot chili sauce
1 t Blachan 3 T Oil
2 ea Small red onions 1/4 c Packed brown sugar
3 T Oyster sauce

MARINATING: Break tamarind apart, place in a small saucepan with
water. Simmer, covered, for about 10 minutes or until pasty coating
separates from seeds.
Press through a sieve or food mill to extract all pulp and soupy
liquid. Discard seeds. Rinse shrimps thoroughly, pat dry and
marinate fro 1 hour with 1 tablespoon of this tamarind liquid, the
oyster sauce and hot chili sauce. COOKING: Meanwhile, cut young
ginger into toothpick-sized slivers. If using mature ginger, peel and
sliver. Peel and sliver garlic.
Place blachan in a non-stick pan and heat gently fro 3 to 4 minutes
to develop the flavors. Pell and cut red onions into wedges. Combine
oyster, soy and chili sauces with blachan; stir into remaining
tamarind liquid. Heat a large wok over high heat. When a drop of
water sizzles immediately into steam pour in 2 tablespoons of the
oil. Swirl up sides of wok, and when just at smoking point, dump in
ginger and garlic.
Stir fry until golden, about 3 to 4 minutes. Adding more oil as
needed, stir frey shrimp in batches until orange red, about 3
minutes. Pour sauces over all the shrimp in the wok and cook at a
brisk bubble over high heat until shrimps are aromatic and sauces
have reduced and thickened to enrobe the shells, about 8 minutes. Mix
in sugar and onion wedges, taste to adjust seasoning, sweetening and
spiciness. Makes plenty for 6 as a principal dish with rice, enough
for 8 with other dishes.

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