Thai cuisine · Fish & Seafood

Goong Tod Sauce Makham

Crispy fried shrimp in a dark tamarind sauce, topped generously with crunchy fried shallots.

Ingredients · for 4 servings

• 16 large shrimp
• 3 tbsp tamarind paste
• 3 tbsp palm sugar
• 2 tbsp fish sauce
• 6 shallots
• 4 cloves garlic
• 3 tbsp cornstarch
• 2 dried chilies
• 500 ml oil for frying
• 1 bunch cilantro

Instructions

1. Peel the shrimp, leaving the tails on, devein, pat very dry, and coat all over in the cornstarch, tapping off any excess.
2. Cut four shallots into thin rings and deep-fry in 160°C hot oil for 4–5 min, stirring, until golden brown, then lift out and let crisp up on paper towels.
3. Fry the dried chilies in the same oil for 20 sec, remove, and finely chop the remaining two shallots with the garlic.
4. For the sauce, simmer the tamarind paste, palm sugar, fish sauce and 100 ml water in a pan with the chopped shallots and garlic uncovered for 6–8 min until the sauce turns dark and glossy and clings syrup-like to the ladle.
5. Bring the oil to 185°C and deep-fry the shrimp for 2–3 min until the coating is firm and light golden brown; drain on a rack.
6. Pour the sauce over the hot shrimp on a platter, sprinkle with the fried shallots, crumbled chilies and cilantro, and serve immediately while still crispy.