INGREDIENTS

INSTRUCTIONS

MARINATING:  Break tamarind apart, place in a small saucepan with water.
Simmer, covered, for about 10 minutes or until pasty coating separates from
seeds. Press through a sieve or food mill to extract all pulp and soupy
liquid.  Discard seeds.  Rinse shrimps thoroughly, pat dry and marinate fro
1 hour with 1 tablespoon of this tamarind liquid, the oyster sauce and hot
chili sauce. COOKING:  Meanwhile, cut young ginger into toothpick-sized
slivers.  If using mature ginger, peel and sliver. Peel and sliver garlic.
Place blachan in a non-stick pan and heat gently fro 3 to 4 minutes to
develop the flavors.  Pell and cut red onions into wedges. Combine oyster,
soy and chili sauces with blachan; stir into remaining tamarind liquid.
Heat a large wok over high heat.  When a drop of water sizzles immediately
into steam pour in 2 tablespoons of the oil. Swirl up sides of wok, and
when just at smoking point, dump in ginger and garlic. Stir fry until
golden, about 3 to 4 minutes.  Adding more oil as needed, stir frey shrimp
in batches until orange red, about 3 minutes. Pour sauces over all the
shrimp in the wok and cook at a brisk bubble over high heat until shrimps
are aromatic and sauces have reduced and thickened to enrobe the shells,
about 8 minutes. Mix in sugar and onion wedges, taste to adjust seasoning,
sweetening and spiciness.  Makes plenty for 6 as a principal dish with
rice, enough for 8 with other dishes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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