Assam spicy shrimp is a traditional preparation originating from the Assam region, located in northeastern India. This area is known for its biodiversity and rich culinary culture, which combines indigenous influences with the flavors of Indian and Southeast Asian cuisine. In other Latin American countries, this recipe might be identified as shrimp in spicy tamarind sauce, although its specific name is not usually as common outside the context of Indian or Asian gastronomy.
The use of tamarind and strong spices characterizes this dish and differentiates it from other spicy seafood. The combination of tamarind with oyster sauce and chili sauce creates a perfect balance between sour, salty, and spicy, making this recipe a favorite for those who enjoy intense and complex flavors. Traditionally, it is prepared with fresh ingredients and cooked quickly to preserve the shrimp's texture and juiciness.
How to Prepare Assam Spicy Shrimp
Ingredients: Water, Shrimp, Oyster Sauce, Spicy Chili Sauce, Tamarind Pulp, Young Ginger Root, Garlic, Blachan, Red Onions, Dark Soy Sauce, Oil, Brown Sugar.
Steps:
Marinate: crumble the tamarind, place it in a small saucepan with water.
Simmer, covered, for about 10 minutes or until the pasty layer separates from the seeds.
Press through a sieve or food mill to extract all the pulp and liquid.
Discard the seeds.
Rinse the shrimp thoroughly, pat dry carefully, and marinate for 1 hour with 1 tablespoon of this tamarind liquid, the oyster sauce, and the spicy chili sauce.
Cook: meanwhile, cut the young ginger into matchstick-sized strips.
If using mature ginger, peel and cut into strips.
Peel and cut the garlic into strips.
Place blachan in a non-stick pan and gently heat for 3 to 4 minutes to develop the flavors.
Peel and cut the red onions into wedges.
Combine the oyster, soy, and chili sauces with the blachan.
Add to the rest of the tamarind liquid.
Heat a large wok over high heat.
When a drop of water immediately sizzles into steam, pour in 2 tablespoons of the oil.
Swirl the oil around the sides of the wok, and when it is almost smoking, add the ginger and garlic.
Stir-fry until golden, about 3 to 4 minutes.
Adding more oil as needed, stir-fry the shrimp in batches until they are orange-red, about 3 minutes.
Pour the sauces over all the shrimp in the wok and cook over high heat until the shrimp are aromatic and the sauces have reduced and thickened to coat the shells, about 8 minutes.
Incorporate the sugar and onion wedges, taste and adjust the seasoning, sweetness, and spiciness.
