Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, thoroughly toss 500 grams of peeled and deveined large shrimp with 3 tablespoons of cornstarch, ensuring each shrimp is lightly coated.

2. 2

   Prepare the tangy tamarind sauce by combining 3 tablespoons of tamarind paste, 2 tablespoons of palm sugar, 2 tablespoons of fish sauce, 1 tablespoon of fresh lime juice, 4 cloves of minced garlic, and 2 thinly sliced red bird's eye chilies in a small saucepan, heating gently until the palm sugar fully dissolves.

3. 3

   Heat 3 cups of rice bran oil in a wok or deep skillet over medium-high heat until it reaches approximately 180°C (350°F), then carefully flash-fry the coated shrimp in batches for 1-2 minutes per batch until they are opaque and lightly golden, removing them with a slotted spoon and draining excess oil.

4. 4

   Reduce the oil temperature slightly and then flash-fry 2 large thinly sliced shallots until deeply golden and crispy, about 2-3 minutes, removing them with a slotted spoon to drain.

5. 5

   Carefully flash-fry 1 cup of loosely packed fresh basil leaves in the same oil for about 30 seconds until they turn vibrant green and become crispy, then quickly remove them and drain on paper towels.

6. 6

   Gently warm the tamarind sauce and then toss the flash-fried shrimp into the sauce until they are thoroughly coated.

7. 7

   Arrange the sauced shrimp on a serving platter and generously garnish with the crispy shallots, crispy basil leaves, and 1/4 cup of chopped cilantro before serving immediately.