Fiery Dragon Shrimp with Tamarind Glaze
Succulent shrimp are wok-tossed with a vibrant medley of chili peppers, garlic, and ginger, coated in a tangy and spicy tamarind glaze. This dish offers an exhilarating explosion of Southeast Asian flavors, perfect for a daring palate.
Prep Time
45 min
Difficulty
Hard
Servings
4
Calories
320 kcal
Instructions
- 1
Prepare the tamarind glaze: In a small bowl, combine tamarind paste, fish sauce, brown sugar, soy sauce, and 2 tablespoons of water. Whisk until well combined and set aside.
~5 min - 2
Mince the garlic, ginger, red chilies, green chilies, and shallots. Finely chop the cilantro and cut the lime into wedges.
~10 min - 3
Peel and devein the shrimp, leaving the tails on for presentation. Pat them dry with paper towels.
~5 min - 4
Heat the wok over high heat until smoking. Add 2 tablespoons of vegetable oil. Add the minced garlic, ginger, chilies, and shallots. Stir-fry until fragrant, about 1 minute.
~1 min - 5
Add the shrimp to the wok in a single layer. Stir-fry for 2-3 minutes, until they are pink and just cooked through. Do not overcook.
~3 min - 6
Pour the prepared tamarind glaze over the shrimp. Toss to coat evenly. Cook for another 1-2 minutes until the glaze thickens slightly.
~2 min - 7
Stir in the chopped cilantro. Remove from heat.
- 8
Serve immediately with lime wedges on the side.
Tips
- For extra heat, add more red chilies or a pinch of dried chili flakes to the stir-fry.
- Serve this fiery dish with steamed jasmine rice to help balance the spiciness.
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