From ilyce@tpg.com.au Tue Jan 15 16:01:00 2002 Date: Tue, 15 Jan 2002 14:20:01 +0000 (UTC) From: ilyce Newsgroups: rec.food.recipes Subject: Assam Spicy Shrimp Followup-To: rec.food.cooking * Exported from MasterCook * Assam Spicy Shrimp Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : 101Weekly 101Weekly@yahoogroups.com by Karen Jessica and Jason Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ---------marinating--------- 2 lb Headless shrimp 1/2 tsp Hot chili sauce ----------cooking----------- 4 Large garlic cloves 2 Small red onions 1 Tbsp Dark soya sauce 3 Tbsp Oil 1 1/2 cup Water 1 Tbsp Oyster sauce 6 oz Tamarind 3 oz Young ginger root 1 tsp Blachan 3 Tbsp Oyster sauce 1 Tbsp Hot chili sauce 1/4 cup Packed brown sugar 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 for 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 fry 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. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1029 Calories; 109g Fat (93.4% calories from fat); trace Protein; 17g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 81mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 22 Fat; 1/2 Other Carbohydrates. -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.