Ingredients: serves 2-3

6 shrimps (300 grams)

1 tablespoon hot chili, finely chopped (optional)

2 tablespoons palm sugar

2 tablespoon fish sauce

4 tablespoons tamarind juice

2 tablespoons water

1 tablespoon butter

2 tablespoons thinly sliced garlic, crisp-fried

2 tablespoons thinly sliced shallot, crisp-fried

3 dried hot chilies, crisp-fried

1 red spur chili, seeded, shredded, soak in cold water

Fresh coriander leaves for garnish

Methods:

1. Wash the shrimps, cut the back of shrimps, shell and remove dark veins. Discard the heads but keep tails intact. Fry in hot oil until done, set aside.
2. Melt butter in the sauce pan over medium-low heat, add chili, palm sugar, water, tamarind juice, and fish sauce, stir well. Continue on cooking about 3 minutes or until the sauce is thicken. Turn of the heat.
3. Arrange shrimp on serving plate, sprinkle fried-garlic, fried-shallot, fried-chili, and shredded spur chili over. Garnish with fresh coriander leaves. Serves immediately.

Note: making extract tamarind juice, tamarind 50 grams + warm water ¾ cup, soak tamarind in warm water for 20 minutes to soften. Strain through sieve and press down with a spoon to extract all the juice. Discard dregs and use the juice as required in recipe. Keeps in the fridge for up to a week.