Goong Sort Makaam Sam Rod (Shrimp in tamarind sauce)

This menu is a little bit strange from the genuine. Because I did not stir fire. I made two step by cooked shrimp as a tempura and then cook a Tamarind sauce after.  Then poor the sauce on top of the fried shrimp.  This will maintain the fried shrimp still crispy a little bit longer than usual.

  • 6 shrimps, cleaned, and shelled
  • ½ cup tapioca flour
  • ½  cup bread crumbs
  • 1 fresh egg
  • 2 tbsp fried shallot
  • 1 tbsp fried garlic
  • 3 tbsp fish sauce
  • 1 tbsp sugar palm
  • ½  tspn chopped chilli
  • ¼  cup tamarind juice
  • cooking oil for deep frying
  • coriander leaves (for garnishing)
  • fresh vegetables (for set aside)
How to cook:
  1. Remove heads and shells from shrimp without removing tails. Devein the shrimps.
  2. Remove the dirt from the tails of shrimp, using a knife. Dry shrimps on paper towels.
  3. Toss the prepared shrimps in the tapioca flour until thoroughly coated.
  4. Whip the egg and dip the shrimp into the egg, then coat the shrimp with bread crumbs.
  5. Heat oil in a wok over medium heat.
  6. Then deep fry shrimps until crispy and golden.
  7. Remove and drain. Transfer to a serving plate.
To make the tamarind sauce :
  1. Heat a pot over low heat, add the tamarind juice, fish sauce, and sugar palm.
  2. Stir until the sauce is thickened. Then add chilli, shallot and garlic.
  3. Stir until all ingredients mixed well.
  4. Pour the tamarind sauce over the fried shrimps.
  5. Garnish with coriander leaves and serve immediately with fresh vegetables.