Cookbook author Page Bingham says that in the Shan region, a dish like this shrimp preparation is eaten with the fingers - red chilies and all. If the dish seems too hot, use fewer chilies, and when it’s time to serve the shrimp, push the chilies aside.
|1||tablespoon vegetable oil|
|1||shallot, thinly sliced|
|1||clove garlic, finely chopped|
|1/2||cup canned Thai tamarind sauce|
|2||tablespoons fish sauce|
|6||dried red chilies, stemmed and halved|
|1 1/4||pounds large shrimp, peeled|
|2||tablespoons chopped fresh cilantro|
|Cooked rice (for serving)|
1. In a large skillet over medium-high heat, heat the oil. Cook the shallots, stirring often, for 5 minutes.
2. Add the garlic and cook, stirring often, for 1 minute.
3. Stir in the tamarind, sugar, fish sauce, and chilies. Bring to a boil.
4. Add the shrimp and stir-fry for 5 minutes or until they are opaque and firm to the touch.
5. Sprinkle with cilantro and serve with rice. Adapted from “A Taste of Shan’’