Assam Spicy Shrimp

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 minu.

water, shrimp, oyster sauce, hot chili sauce, tamarind pulp, young ginger root, garlic, blachan, red onions, dark soya sauce, oil, brown sugar