Vietnamese Shrimp with Tamarind Sauce
Vietnamese Shrimp with Tamarind Sauce
Ingredients
For the Shrimp
- 300 grams shrimp, heads removed, peeled with tails intact, deveined
- 1/2 teaspoon black pepper, or to taste
- 1 tablespoon cornstarch
- 2 tablespoons flour
- 1/2 cup oil, for shallow frying, or as needed
For the Tamarind Sauce
- 1 tablespoon oil
- 3 cloves garlic, minced
- 1 chili, sliced, or to taste
- 2 tablespoons tamarind paste
- 4 tablespoons sugar
- 2 tablespoons fish sauce
- 100 ml water
For Garnish
- 2 stalks green onion, chopped
Instructions
- 1
Clean the shrimp by removing the heads and peeling the shells, leaving the tails intact. Devein the shrimp by making a shallow cut along the back and removing the dark vein. Place the cleaned shrimp in a bowl.
⏱️ 5 min
- 2
Season the shrimp with black pepper, then add the cornstarch and flour. Mix thoroughly to ensure the shrimp are evenly coated with the seasonings and flours.
⏱️ 5 min
- 3
Heat the oil for shallow frying in a large pan or wok over medium-high heat. Once the oil is hot (a small piece of flour should sizzle immediately), add the coated shrimp to the pan in a single layer, working in batches if necessary to avoid overcrowding.
⏱️ 3 min
- 4
Fry the shrimp for 2-3 minutes per side, or until they turn golden brown and crispy. Remove the fried shrimp from the pan and set them aside on a plate lined with paper towels to drain excess oil.
⏱️ 7 min
- 5
Carefully pour out most of the oil from the pan, leaving about 1 tablespoon. Add 1 tablespoon of fresh oil to the pan (if needed) and heat over medium heat. Add the minced garlic and sliced chili to the pan and stir-fry until fragrant, about 30 seconds to 1 minute.
⏱️ 2 min
- 6
Add the tamarind paste, sugar, fish sauce, and water to the pan. Stir all the sauce ingredients together until the sugar dissolves and the sauce thickens and begins to bubble, about 3-5 minutes.
⏱️ 4 min
- 7
Return the fried shrimp to the pan with the prepared tamarind sauce. Stir well to ensure all the shrimp are thoroughly coated in the sauce.
⏱️ 2 min
- 8
Add the chopped green onion to the pan and stir briefly, just until wilted, about 30 seconds. Serve the Vietnamese Shrimp with Tamarind Sauce immediately, typically with steamed rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Shrimp with Tamarind Sauce
For the Shrimp
- 300 grams shrimp, heads removed, peeled with tails intact, deveined
- 1/2 teaspoon black pepper, or to taste
- 1 tablespoon cornstarch
- 2 tablespoons flour
- 1/2 cup oil, for shallow frying, or as needed
For the Tamarind Sauce
- 1 tablespoon oil
- 3 cloves garlic, minced
- 1 chili, sliced, or to taste
- 2 tablespoons tamarind paste
- 4 tablespoons sugar
- 2 tablespoons fish sauce
- 100 ml water
For Garnish
- 2 stalks green onion, chopped
Instructions
- 1
Clean the shrimp by removing the heads and peeling the shells, leaving the tails intact. Devein the shrimp by making a shallow cut along the back and removing the dark vein. Place the cleaned shrimp in a bowl.
⏱️ 5 min - 2
Season the shrimp with black pepper, then add the cornstarch and flour. Mix thoroughly to ensure the shrimp are evenly coated with the seasonings and flours.
⏱️ 5 min - 3
Heat the oil for shallow frying in a large pan or wok over medium-high heat. Once the oil is hot (a small piece of flour should sizzle immediately), add the coated shrimp to the pan in a single layer, working in batches if necessary to avoid overcrowding.
⏱️ 3 min - 4
Fry the shrimp for 2-3 minutes per side, or until they turn golden brown and crispy. Remove the fried shrimp from the pan and set them aside on a plate lined with paper towels to drain excess oil.
⏱️ 7 min - 5
Carefully pour out most of the oil from the pan, leaving about 1 tablespoon. Add 1 tablespoon of fresh oil to the pan (if needed) and heat over medium heat. Add the minced garlic and sliced chili to the pan and stir-fry until fragrant, about 30 seconds to 1 minute.
⏱️ 2 min - 6
Add the tamarind paste, sugar, fish sauce, and water to the pan. Stir all the sauce ingredients together until the sugar dissolves and the sauce thickens and begins to bubble, about 3-5 minutes.
⏱️ 4 min - 7
Return the fried shrimp to the pan with the prepared tamarind sauce. Stir well to ensure all the shrimp are thoroughly coated in the sauce.
⏱️ 2 min - 8
Add the chopped green onion to the pan and stir briefly, just until wilted, about 30 seconds. Serve the Vietnamese Shrimp with Tamarind Sauce immediately, typically with steamed rice.
⏱️ 2 min