Goong Tod Nam Prik Makham, or Crispy Fried Shrimp with Tamarind Sauce, is a vibrant and flavorful Thai dish that's both easy to make and incredibly satisfying. The delicate sweetness of the shrimp, perfectly crisped to golden perfection, is beautifully balanced by the tangy, complex depth of the tamarind sauce. This irresistible combination of textures and tastes makes it a true culinary gem, perfect for a casual weeknight meal or a more elegant gathering. The rich, savory sauce is a masterpiece in itself, boasting a harmonious blend of sweet, sour, and spicy notes that dance on the palate.
Prepare to tantalize your taste buds with this authentic Thai recipe. This step-by-step guide will walk you through every stage of creating this delicious dish, from preparing the shrimp to perfecting the rich tamarind sauce, ensuring a restaurant-quality experience in the comfort of your own kitchen. Get ready to experience the magic of Goong Tod Nam Prik Makham!
Tools Needed
- pan
- scissors
- tray
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Shrimp and Ingredients
- Roast chopped shallots.
- Clean and chop shallots for frying, to be sprinkled for added crunchiness.
- peel and devein, removing the black vein which is inedible.
- Fry shallots until fragrant.
- Fry dried chilies until slightly cooked.
Step 2. Coat and Fry the Shrimp
- Coat shrimp with crispy flour.
- Mix flour to coat the shrimp evenly.
- Deep fry shrimp until crispy, adding salt to enhance flavor.
Step 3. Make the Tamarind Sauce
- In a pan, combine palm sugar, tamarind juice, seasoning powder, fish sauce, and water. Stir until sugar dissolves and the sauce thickens.
Step 4. Assemble and Garnish
- Pour sauce over fried shrimp.
- Garnish with fried shallots and dried chilies.
Read more: Crispy Garlic Green Beans: A Mom's Recipe
Tips
- Use large, high-quality shrimp for best results.
- Ensure the shrimp are cooked through when they change color.
Nutrition
- N/A
FAQs
1. Can I use frozen shrimp?
Yes, but make sure to thaw them completely and pat them dry before frying to achieve optimal crispiness.
2. What can I substitute for tamarind paste?
You can try using lime juice mixed with a little brown sugar and fish sauce to mimic the sweet and sour profile, but the flavor won't be exactly the same.
3. How do I prevent the shrimp from becoming rubbery?
Don't overcook the shrimp! Fry them until they turn pink and opaque, and immediately remove them from the oil.
Enjoy your delicious homemade Goong Tod Nam Prik Makham! This recipe is sure to become a new favorite, impressing friends and family alike with its authentic Thai flavors and satisfying textures. From your kitchen to your table, savor every bite of this delectable dish.