Gung Pad Makam
Serves 2 Cooks in 20 minutes Difficulty EASY
Fried shrimp in tamarind sauce is a really simple dish and can be prepared and cooked in 20 minutes. I love cooking with tamarind, it’s sour and tangy and really gives your dish that Thai, asian taste.
Tamarind sauce is also a key ingredient for my famous Pad Thai recipe that I teach here at my Thai cooking class in Khao Lak. This time though, I’m keeping the cooking simple using only a handful of ingredients. Tamarind paste is easy to find if you have a decent asian supermarket near by.
Try to find large shrimps. Other than that you will need some key Thai sauces, some coriander, shallots and chilli. Easy 🙂
I like to serve this dish with rice but as an alternative you can cook the shrimp on wooden skewers to make a nice Thai addition to a barbecue.
Here’s what you will need and how to cook Shimp in Tamarind Sauce.
- 12 shrimp
- 3 shallots, sliced
- 1 sprig coriander
- 5 chilli
- 2 tsp corn flour
- 5 tbsp tamarind paste
- 2 tbsp palm sugar
- 1 tsp fish sauce
- 1 tbsp oyster sauce
- 1 tsp pork stock
- 1 tsp dark soy sauce
- 100 ml oil
- Mix the shallot slices with the corn flour, heat the oil in a wok and deep fry until crispy (keep the oil for the next stages).
- Heat some of the oil and fry the shrimps for one minute, then drain and set them to one side.
- Heat some more of the oil and add some of the shallots. Then add the tamarind paste, oyster sauce, dark soy sauce, stock, palm sugar and fish sauce and fry a little mixing well.
- Add the chilli, shrimp and coriander and fry for a few minutes, stirring well. Remove from the heat and serve.
Serve the shrimps, topped with the crispy shallots on a plate with steamed Jasmine rice.
Hope you enjoy my Gung Pad Rakam by Apple 🍎 Riverside Thai Cooking in Khao Lak.