Saturday, October 28, 2017

Tôm Sốt Me (Shrimp with Tamarind Sauce) Recipe


1 lb. Shrimp with heads
3 oz. Tamarind
1 tsp. Annatto Seed Oil
minced Garlic
Black Pepper
Frying Oil
Kosher Salt
2 Chili Peppers
chopped Shallots
2 Tbsp. Sugar
1 Tbsp. Olive Oil

First, remove the whiskers from the Shrimp. Place into a bowl to marinate.  Add in 1 tsp. Annatto Seed Oil, 1 tsp. minced Garlic, Pinch of Kosher Salt and some Black Pepper.  Mix well, cover for 15 minutes.

After 15 minutes, pour some Frying Oil into a pan.  When the oil is ready fry the marinated Shrimp.  Remove and place on paper towel.  Set aside.

Next, cut 2 Chili Peppers and add into a mortar. Add 1 tsp. minced Garlic and 1/2 tsp. chopped Shallots, pound and set aside.

Boil some water, add in 3 oz. Tamarind.  Wait for it to dissolved, then strain through a strainer. You will need about 5 Tbsp. Tamarind Juice. Add in the pounded mixture and 2 Tbsp. Sugar.  Mix well. 

In a pan, add in 1 Tbsp. Olive Oil and 1 tsp. of minced Garlic and Shallots.  Saute until slightly brown and add in the Tamarind mixture. Add in the cooked Shrimp, mix for a few seconds, add some Black Pepper and chopped Green Onions.  Serve with family meal.

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