How to Make Vietnamese Tamarind Shrimp
Sweet and sour tamarind shrimp has a rich, savory flavor from the fish sauce mixed with the tangy sweetness of tamarind sauce. This dish is incredibly tasty and easy to eat, making it a perfect companion for a bowl of rice.
This recipe is simple yet produces a beautiful and delicious dish. It can be served as a main course in daily meals or at special gatherings.
Ingredients
- 500g fresh shrimp
- Tamarind sauce
- 4-5 cloves of garlic
- 1 chili
- Seasonings: Fish sauce, MSG, pepper, caramelized sugar, oyster sauce, seasoning powder, annatto oil
Ingredient Notes
You can buy tamarind sauce bottles at markets, grocery stores, or supermarkets. A small 280g bottle costs about 22,000 VND. If tamarind sauce is unavailable, you can use tamarind pulp or ripe tamarind and mix it with hot water to extract the juice.
If you're planning to peel the shrimp, choose larger ones. If you prefer to leave the shell on, opt for smaller shrimp with thinner shells so they’ll be crispier and absorb more flavor when cooked.
This recipe uses a generous amount of garlic—some for stir-frying the shrimp and most for making crispy fried garlic to sprinkle on top of the dish for added flavor. Feel free to adjust the amount of garlic to suit your preference.
To give the dish a more vibrant color, I use annatto oil, which can be found in supermarkets or dry goods stores.
Additionally, I use caramelized sugar to balance the tanginess of the tamarind sauce. You can substitute with white sugar if needed. For those interested in making caramelized sugar, refer to this guide.
Instructions
Preparing the Ingredients
Rinse the shrimp with salt and water. You can remove the heads and shells, leaving a bit of shell near the tail for a curled, attractive look.
Whether you leave the shell on or not, make sure to remove the black vein along the shrimp’s back, as this is its digestive tract. Rinse again and let drain.
Once dry, marinate the shrimp with 1/2 teaspoon of seasoning powder, 1/2 teaspoon of MSG, 1/2 teaspoon of fish sauce, and 1/2 teaspoon of ground pepper. Mix well and let the shrimp absorb the seasoning for about 15 minutes.
While waiting for the shrimp, peel and mince the garlic. Wash and chop the fresh chili. If you don't like spicy food, feel free to skip the chili.
If you prefer the taste of fresh tamarind, use ripe tamarind. Here’s how: Peel the tamarind, clean it, and mash it with a spoon. Then mix it with water and strain to extract the juice.
Cooking the Tamarind Shrimp
Heat the oil in a pan and add most of the garlic, letting it fry gently over medium heat. Stir until golden, then remove and set aside. Drain most of the oil, leaving about 3 tablespoons for stir-frying the shrimp.
Add the remaining garlic to the pan and fry until fragrant, then add the shrimp. Stir-fry the shrimp over high heat so they sear and don’t release too much liquid.
After about 1 minute, once the shrimp turn from translucent to a bright red-orange, lower the heat and begin seasoning. With about 350g of shrimp (after cleaning), add the following:
- 1 tablespoon oyster sauce
- 1/2 tablespoon fish sauce
- 1/2 teaspoon MSG
- 5.5 tablespoons tamarind juice
- 1 tablespoon annatto oil for a vibrant color
- 1.5 tablespoons caramelized sugar
Ensure the shrimp are fully cooked before adding the seasoning to avoid a fishy taste.
Continue stirring for about 3-4 minutes until the shrimp are cooked through, the sauce has thickened, and the shrimp are a vibrant red. Add chopped chili and half of the fried garlic, sprinkle with ground pepper, and stir for another 10 seconds before turning off the heat.
Transfer the tamarind shrimp to a plate, sprinkle with the remaining fried garlic, and serve hot with rice.
Final Product Requirements
The tamarind shrimp is a perfect balance of savory, sweet, and tangy flavors, with a hint of spice from the chili and a rich aroma from the fried garlic. The shrimp is crispy and juicy, making this dish irresistible.
Not only delicious, tamarind shrimp is also a nutritious dish that provides important nutrients like calcium and iron.
This tamarind shrimp recipe is simple, quick, and easy to make, so you can regularly prepare it for your family to enjoy.
Video
Tips & Notes
To ensure a tasty tamarind shrimp dish, it’s essential to know how to choose the right shrimp. Always select fresh shrimp—ideally alive or frozen with a shiny shell and firm texture. Avoid shrimp with separated parts or a lack of firmness.
Also, the type of shrimp you choose depends on how you plan to prepare them. For example, if you're peeling the shrimp, choose larger ones like tiger prawns. If leaving the shell on, go for smaller, thin-shelled shrimp like river shrimp, white shrimp, or grass shrimp for a crispier texture.
