Crispy Thai Tamarind Shrimp (Goong Tod Sod Makham)

This dish is a masterpiece of Thai cuisine, balancing the "Three Flavors": Sweet, Sour, and Salty. The presentation relies on high-contrast garnishes like fried shallots and dried chilies.

I. Ingredients List

1. The Shrimp & Coating

• 8-10 Jumbo Shrimp: Peeled and deveined, leaving the tails intact for a premium look.

• Coating: ½ cup cornstarch or potato starch (tapioca starch also works for extra crunch).

• Frying Oil: 2 cups of neutral oil (Canola, Vegetable, or Rice Bran oil).

2. The Signature Tamarind Sauce

• Tamarind Paste: 3 tbsp (the concentrated Thai variety).

• Palm Sugar: 3 tbsp (finely chopped; provides the glossy texture and caramel depth).

• Fish Sauce: 2 tbsp (premium quality for the salt/umami element).

• Water: 2 tbsp (to adjust consistency).

3. Garnishes & Sides (As pictured)

• Aromatics: ¼ cup crispy fried shallots and 4-5 whole dried bird's eye chilies.

• Freshness: 1 head of green leaf lettuce, 1 cucumber (sliced), and 1 tomato (sliced).

• Herbs: Fresh cilantro (coriander) sprigs.

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II. Detailed Preparation Steps

1. Prep the Garnishes (The "Pro" Touch)

• Fried Chilies: Flash-fry the dried chilies in hot oil for about 20–30 seconds until they turn dark red and fragrant. Remove immediately.

• Vegetables: Arrange the lettuce, sliced cucumbers, and tomatoes on a large platter to create a "bed" for the shrimp.

2. Fry the Shrimp

• Drying: Pat the shrimp very dry. If they are wet, the coating will become "gummy" rather than crispy.

• Dredging: Toss the shrimp in the starch until evenly coated. Shake off all excess powder.

• Frying: Heat oil to 180°C (350°F). Fry the shrimp in small batches for 90 seconds to 2 minutes. They should be golden and stiff. Drain on a wire rack.

3. Simmer the Tamarind Glaze

• In a small saucepan over medium-low heat, combine tamarind paste, palm sugar, fish sauce, and water.

• Stir constantly until the sugar melts and the sauce begins to bubble.

• The Reduction: Let it simmer until it reduces into a thick, honey-like syrup. It should be thick enough to coat the back of a spoon.

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III. Assembly & Plating

1. Stacking: Place the crispy shrimp over the bed of fresh vegetables, stacking them slightly vertically as shown in your photo.

2. Glazing: Generously drizzle the warm tamarind sauce over the bodies of the shrimp, letting some of it pool on the plate.

3. Topping: Scatter the fried shallots over the sauce (the sauce acts as glue). Place the fried dried chilies and a sprig of cilantro on top.