This is a hybrid dish spanning Indian and Thai traditions and liberally tweaked by Nonya cooks, who prefer to leave shrimps in their shells. Tamarind play a key role in Asian food, much like lemon juice in the West. It used to be sold in near-solid blocks full of pips and grit, but the modern concentrate needs no straining and is ready to use.
Ingredients: (Serves 2)
- 6 raw jumbo shrimps (tiger prawns)
- 600 ml/1 pint/2½ cups water
- 30 g/2 tablespoons tamarind concentrate
- 15 ml/1 tablespoon fish sauce
- 5 ml/1 teaspoon sugar
- Chopped scallions (spring onions), to garnish
For the spice paste:
- 2 red chilies
- 15 g/½ oz fresh turmeric, peeled
- ½ large onion
- 2 garlic cloves
- 1 lemon grass stalk, 7.5 cm/3 inch of root end only
Method:
Wash the shrimps in cold, fresh water and snip about 1 cm/½ inch of the head and the feelers off with scissors, but leave the shells on. Pat the shrimps dry with kitchen towels and set aside in a cool place.
Grind the ingredients for the spice paste together until very fine, using a mortar and pestle or a food processor. Blend the water and tamarind concentrate, then bring to the boil in a small pan. Add the spice paste.
Simmer for 3 minutes, then add the shrimps. Season with the fish sauce and sugar. Cook for about 5 minutes or until the shrimps have turned completely pink. Serve immediately, garnished with chopped scallions. Serve hot.