Spicy Tamarind Shrimp with Pineapple
60% chuẩn vị · Southeast Asian Fusion
A creative twist on Tôm Sốt Me, incorporating the sweetness of pineapple and a more pronounced spicy kick, offering a tropical and vibrant flavor profile.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Jumbo shrimp, peeled and deveined1.25 lb
- Tamarind paste1/4 cup
- Fresh pineapple chunks1 cup
- Garlic, minced4 cloves
- Ginger, grated1 tsp
- Bird's eye chilies, minced (adjust to spice preference)2-3
- Fish sauce1.5 tbsp
- Brown sugar1.5 tbsp
- Water1/4 cup
- Vegetable oil2 tbsp
- Red bell pepper, diced1/2 cup
- Fresh mint leaves (for garnish)1/4 cup
- Saltto taste
- Black pepperto taste
Các bước
- 1
Prepare the tamarind base: Mix tamarind paste with 1/4 cup warm water. Strain to remove solids and set aside.
- 2
In a small bowl, combine tamarind liquid, fish sauce, brown sugar, and grated ginger. Stir until sugar dissolves. Set aside.
- 3
Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and minced bird's eye chilies. Stir-fry until fragrant, about 1 minute.
- 4
Add shrimp and diced red bell pepper to the wok. Stir-fry until shrimp are pink and almost cooked, about 2-3 minutes.
- 5
Add the pineapple chunks and stir-fry for another minute.
- 6
Pour the tamarind sauce mixture over the ingredients. Stir well to coat everything.
- 7
Continue to cook, stirring, until the sauce thickens and coats the shrimp and pineapple, about 2-3 minutes. Season with salt and black pepper if needed.
- 8
Garnish generously with fresh mint leaves and serve hot.
