- 1 3-inch block tamarind with seeds, cut into 4 pieces
- 12 uncooked large shrimp
- 1/3 cup chopped shallots
- 4 garlic cloves, minced
- 1/4 cup chicken broth or water
- 2 1/2 tablespoons fish sauce (nam pla or nuoc nam)
- 2 tablespoons Chinese rice wine or dry Sherry
- 1 1/2 tablespoons (packed) light brown sugar
- 3 tablespoons vegetable oil
- 1/2 small onion, cut into thin wedges
- 2 green onions, cut into 2-inch lengths
- 1 jalapeño chile, cut into thin rings
- Chopped fresh cilantro
- Place tamarind in metal bowl; add enough boiling water to cover. Let stand 15 minutes to soften. Drain. Press pulp through sieve, reserving 3 tablespoons strained pulp.
- Using scissors, cut shell of each shrimp all the way to tail end, exposing vein. Remove vein. Loosen shrimp shells but do not remove.
- Mix shallots and garlic in small bowl; set aside 1 tablespoon shallot mixture. Tuck remaining shallot mixture under shrimp shells.
- Mix 3 tablespoons tamarind, broth, fish sauce, wine, and sugar in small bowl. Heat oil in heavy large skillet over high heat. Add reserved 1 tablespoon shallot mixture and onion wedges and sauté 1 minute. Add shrimp and sauté 1 minute. Add tamarind mixture and sauté until shrimp are opaque in center and sauce coats shrimp thickly, about 3 minutes longer. Mix in green onions and chile. Transfer to platter. Sprinkle with cilantro and serve.
- Available at Asian markets.