Malaysian Tamarind Shrimp
We never knew our pantry packed so much flavor—til we tried Malaysia’s Chinese-inflected cuisine.
- Makes4 servings
- Cook Time50 minutes
- Active time plus cooling20 minutes active
- 1
Known as assam heh in Malaysia, this speedy stir-fry packs tons of umami, as well as salty, sour and fruity notes. Our version was inspired by one taught to us by Pearly Kee, proprietor of Penang Homecooking School and author of “A Nyonya Inheritance.” We favor peeled shrimp, but unpeeled work well, too, as the shells capture the sauce; they require just an extra minute or so in the pan. We replaced the kecap manis—a type of sweet soy sauce—with regular soy plus brown sugar to mimic its dark, caramel flavor. Look for tamarind sold as a dark, firm block packed in plastic; it might be labeled “wet” or “seedless,” but will require both hydrating and straining. Serve with coconut rice and spicy sambal.
Don’t pour the tamarind mixture directly onto the shrimp in the wok. Drizzle it down the sides of the pan. This quickly heats the mixture so it rapidly reduces to a thin, saucy glaze before the shrimp overcook.
Step 1
In a small heatproof bowl, use a fork to break up and stir the tamarind pulp into the boiling water. Let stand for 20 to 30 minutes. Strain through a fine-mesh sieve over a liquid measuring cup; press on the solids and scrape the underside to collect the pulp that clings (you should have about ½ cup strained pulp).
Step 2
To the tamarind, add enough room-temperature water to equal ⅔ cup, then whisk in the soy sauce, sugar, ¾ teaspoon salt and ¼ teaspoon white pepper. In a medium bowl, toss the shrimp with 2 tablespoons of the mixture; let stand 10 minutes.
Step 3
In a 12- to 14-inch wok or a 12-inch skillet over medium-high, heat 1 tablespoon of the oil until barely smoking. Add half of the shrimp in an even layer; cook without stirring until charred, 1 to 1½ minutes. Transfer to a plate. Return the pan to medium-high and, using the remaining 1 tablespoon oil, sear the remaining shrimp in the same way.
Step 4
Return the first batch of shrimp and any juices to the pan. If using a wok, pour the tamarind mixture down the sides of the wok; it should bubble vigorously. If using a skillet, simply add to the shrimp, then reduce the heat to medium. Cook, stirring, until the shrimp are opaque throughout and the sauce clings lightly to them, 2 to 3 minutes. Off heat, stir in the chili. Taste and season with salt and white pepper. Transfer to a platter; garnish with the cucumber and cilantro. Serve with lime wedges.
