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  Added: May 23, 2006  •  Visited (392)  •  Print version Print this recipe (36)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Sauteed Shrimp With Tamarind Sauce
(Udang Asam Garem)
What You Need:
  • 1 pound medium-sized shrimp (21 to 25 to the pound)
  • 2 tablespoons tamarind water
  • 1 teaspoon salt
  • ╝ teaspoon white pepper
  • 2 tablespoons vegetable oil

  • How To Cook:
    1. Carefully shell the shrimp, but leave the last shell segment and the tail attached.

    2. With a small, sharp knife, devein them by making a deep incision, cutting about halfway through the shrimp along their backs and lifting out the black or white intestinal vein with the point of the knife.

    3. Wash the shrimp under cold running water and pat them dry with paper towels.

    4. Mix the tamarind water, salt and white pepper in a deep bowl, drop in the shrimp and toss them about with a spoon until they are evenly coated with the liquid.

    5. In a heavy 10- to 12-inch skillet, heat the oil over moderate heat until a light haze forms above it. Add the shrimp and, turning them over occasionally, cook for 4 or 5 minutes, or until they are firm, pink and delicately browned.

    6. Serve at once from a heated platter, accompanied if you like by plain boiled rice.

    To Serve: 4
    This recipe is also available in:
    Cuisine ╗ Oceania ╗ Java
    Main Ingredient ╗ Shellfish ╗ Shrimps
    Dish ╗ Appetizers


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