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Sauteed Shrimp With Tamarind Sauce
(Udang Asam Garem)
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| What You Need: |
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1 pound medium-sized shrimp (21 to 25 to the pound)
2 tablespoons tamarind water
1 teaspoon salt
¼ teaspoon white pepper
2 tablespoons vegetable oil
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| How To Cook: |
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1. Carefully shell the shrimp, but leave the last shell segment and the tail attached.
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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.
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3. Wash the shrimp under cold running water and pat them dry with paper towels.
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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.
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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.
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6. Serve at once from a heated platter, accompanied if you like by plain boiled rice.
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