Thai Style Tamarind Shrimp, Made with Monk Fruit Sweetener
International dishesSauces and DipsThailand15 minutes preparation, 20 minutes cooking
This is Thai style tamarind shrimp, fried crisp and then coated in a sweet and sour sauce. The shells stay crisp under the sauce, which is the whole point. A sauce reduced too far turns bitter and sets hard.
One shrimp dropped into the oil shows whether it is hot enough, and the oil should bubble hard all around it. The sauce comes off the heat as soon as it boils and thickens slightly, and only then do the shrimp go in for about a minute.
This batch weighs about 294g, at roughly 217 calories per 100g.
Method
Rinse 200g shrimp and remove the vein by pushing a toothpick through the body at the second segment from the tail and pulling the vein out gently.
Heat 500ml cooking oil in a pan and fry the shrimp until they turn red and float, then lift them out to drain.
Set the pan back on the heat with 2 tablespoons of the frying oil and fry 3 cloves minced garlic and 1 minced chili until fragrant.
Add 3 tablespoons tamarind paste and 27g kOBE Monk Fruit Blend and stir until fully dissolved. Once the mixture boils and thickens slightly, take it off the heat.
Add the fried shrimp and toss for about 1 minute so the sauce coats them.
Arrange the shrimp on a plate, spoon over the rest of the sauce and scatter 1 teaspoon fried shallots on top.
Tips
Test the oil by dropping in one shrimp, and a vigorous bubbling around it means the oil is ready.
Shrimp fried in their shells come out crisper.
Tamarind paste is sold at supermarkets, and the amount shifts with taste.
Rest the fried shrimp on a rack, since a plate traps steam and softens the shells.
Reuse 2 tablespoons of the frying oil for the garlic and the sauce smells better.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.