2 lbs medium shrimp (peeled and deveined)
2 tablespoons olive oil
4 medium red chilies (sliced)
1 medium shallot (sliced)
1 garlic clove (sliced)
1 tablespoon brown sugar
1 tablespoon tamarind paste (dissolved in water)
1/4 cup water
1/2 inch gingerroot (sliced)
1 teaspoon salt
1 small tomato (chopped)
steamed rice (to serve)
Saute shrimp in 1 tablespoon oil over moderate heat for 2 minutes, then set aside.
In small food processor, blend shallot, garlic, chiles, sugar, tamarind liquid, ginger, salt and tomato to form a paste.
Heat remaining oil in pan, then stir-fry paste over moderate heat for 2-3 minutes.
Add shrimp, cook 2 minutes more.
Serve warm.
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