How to Make Spicy Sour Thai Shrimp that is Delicious and Addictive

Prepare the ingredients

Clean the shrimp, drain, peel the shrimp, remove the shrimp veins, separate the shrimp heads and toss them with 2 tablespoons of cornstarch to fry later.

Wash the lemongrass and drain, then chop finely. Peel and slice the ginger.

Peel the garlic and mince it. Peel the shallots and slice them.

Making Thai sauce

You put 2 stalks of lemongrass, 4 shallots, 2 cloves of garlic, 2 slices of ginger, 6 chili peppers, and 3 tablespoons of sugar into a mortar and pound them.

Then pound until finely mixed and pour the mixture into a bowl along with 2 tablespoons of lemon juice, 4 tablespoons of fish sauce, 2 tablespoons of chili powder, and 4 tablespoons of chili sauce, then stir well.

Fry shrimp heads for decoration

You heat a pan on the stove with 300ml of cooking oil, wait until hot, then add the shrimp heads to fry until crispy. When they turn golden and crispy, take them out and let them drain oil.

Prepare the shrimp meat

You cut the shrimp across the back (note to cut the shrimp meat while keeping it attached).

You put 6 tablespoons of lemon juice, 1/2 teaspoon of mustard into a bowl and stir well.

Then you dip the shrimp into the lemon mustard mixture to lightly cook the shrimp.

Final product

You place the shrimp meat on a plate, pour the Thai sauce on top. Then, place the crispy fried shrimp heads on top and invite your family to enjoy!

Thai sauce shrimp is even better when enjoyed with friends, with fresh sweet shrimp blending with the sour and spicy taste of tamarind and chili, and the crispy fried shrimp heads are fun to eat without being greasy.

Prepare the Ingredients

For the shrimp, cut off the head and set it aside. Peel off the shell of the shrimp body, leaving the tail intact, and remove the shrimp’s intestinal vein from the back. Then rinse the shrimp with clean water, prepare a bowl of ice and place the shrimp in it, or you can put the shrimp in the refrigerator for about 30 minutes.

Shake the shrimp heads with 1 tablespoon of cornstarch to coat them evenly, set aside for frying.

Cilantro and Vietnamese coriander should be washed and chopped finely. Peel the shallots and garlic, rinse with water to remove any dirt, chop 4 cloves finely, and slice 1 clove thinly. Remove the stems from the chili peppers, chop finely, and place them in a bowl with the chopped shallots.

Add 200g of sour tamarind to a bowl with 1/2 bowl of hot water, soak for about 5 minutes, then strain to extract the tamarind juice, discarding the seeds.

Make the sauce

You heat a pan and then add 1 tablespoon of cooking oil. When the oil is hot, add minced shallots and chili to sauté until fragrant.

Then, add the tamarind juice. Add 2 teaspoons of seasoning, 1/2 tablespoon of fish sauce, 2 tablespoons of sugar, 2 teaspoons of salt, and mix well.

Cook the sauce on the stove for about 15 minutes over medium heat, until the sauce thickens. Adjust the seasoning to taste and turn off the heat. Add 3 tablespoons of chili powder and mix well.

Fry the shrimp heads

You prepare another pan with about 100ml of cooking oil heated over high heat. When the oil is hot, add the shrimp heads that have been coated with cornstarch and start frying. When the shrimp heads turn orange and crispy, remove them and set aside.

Completion

Take the shrimp out of the ice bowl (or from the refrigerator) and arrange them evenly on a plate. Add some cilantro and 1 thinly sliced red onion on top of the shrimp, finally pour the sweet and sour sauce over, and you can enjoy it.

Final product

The Thai sweet and sour shrimp looks beautiful and appetizing. The fresh shrimp has a natural sweetness, combined with the spicy, sour, and sweet flavors from the tamarind sauce, giving a tingling sensation on the tongue, fragrant from scallions, cilantro, and coriander. The shrimp heads are crispy.

This dish is suitable for gatherings with friends and family, especially perfect as an appetizer!

Prepare the ingredients

Fresh shrimp should be iced until just dead, then wash clean, drain, peel the shrimp, remove the shrimp thread, separate the shrimp head and shake with 2 tablespoons of corn starch to fry later.

Make Thai Sauce

You add 7 – 8 cloves of garlic, 4 chili peppers, 4 shallots, 1 stalk of lemongrass cut into pieces, 4 – 5 slices of ginger into a mortar and pound them finely. After pounding, add 4 tablespoons of sugar, 2 tablespoons of chili sauce, 3 tablespoons of fish sauce, 2 tablespoons of honey, and the juice of 1/2 lime, then stir well.

Processing shrimp

After cleaning the shrimp, put it in a bowl with some ice water, then squeeze 1/2 a lemon into the shrimp, along with a small piece of mustard, and mix well until the shrimp turns pink and is cooked.

Now arrange the shrimp on a plate, garnish with a bit of mango and some herbs to enjoy!

Final product

Thai sauce shrimp has a fragrant aroma, with a sour and spicy taste combined with the sweet, firm shrimp meat, and the crispy shrimp head is delightful without being overwhelming. Making this dish to enjoy during parties or as a snack is absolutely delicious, wishing you success in your cooking!