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700 g
1
pinch
2-3 sprigs
Sweet and Sour Chili Sauce
1
tablespoon
5
cloves
2
to 3
1
teaspoon
80 ml
1
tablespoon
2
tablespoons
2
tablespoons
2
tablespoons
125 ml
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Fresh tiger shrimps (about 8 to 10), head trimmed,
sliced open and deveined
Salt and white pepper
Coriander leaves, to garnish
Oil
Garlic, minced
Bird's eye chilies, thinly sliced
Crushed coriander roots and stems
White vinegar
Sugar
Shaved palm sugar or dark brown sugar
Fish sauce
Tamarind juice
Chicken stock
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Method :
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To make the Sweet and Sour Chili Sauce,
heat the oil in a wok or saucepan over medium heat and add the garlic,
chilies and coriander roots.
-
Stir fry for about a minute until
fragrant. Add the vinegar, sugar, fish sauce, tamarind juice and chicken
stock.
-
Mix well and simmer for about 5 minutes.
Remove from heat and set aside. This makes about 375 ml of sauce.
-
Rub the salt and pepper onto the shrimps.
Grill on a charcoal or pan grill over medium heat until pink on both
sides, 5 to 10 minutes. Transfer to a serving platter.
-
Pour the Sweet and Sour Chili Sauce over
the grilled shrimps. Garnish with coriander leaves and serve hot.
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