Categories: Fish/sea, Oriental 
      Yield: 6 servings 
  
      1 x  ---------marinating---------    1 1/2 c  Water 
      2 lb Headless shrimp                     1 tb Oyster sauce 
    1/2 ts Hot chili sauce                     6 oz Tamarind 
      1 x  ----------cooking-----------        3 oz Young ginger root 
      4 ea Large garlic cloves                 1 ts Blachan 
      2 ea Small red onions                    3 tb Oyster sauce 
      1 tb Dark soya sauce                     1 tb Hot chili sauce 
      3 tb Oil                               1/4 c  Packed brown sugar 
  
  MARINATING:  Break tamarind apart, place in a small saucepan with water. 
  Simmer, covered, for about 10 minutes or until pasty coating separates from 
  seeds.  Press through a sieve or food mill to extract all pulp and soupy 
  liquid.  Discard seeds.  Rinse shrimps thoroughly, pat dry and marinate fro 
  1 hour with 1 tablespoon of this tamarind liquid, the oyster sauce and hot 
  chili sauce. COOKING:  Meanwhile, cut young ginger into toothpick-sized 
  slivers.  If using mature ginger, peel and sliver. Peel and sliver garlic. 
  Place blachan in a non-stick pan and heat gently fro 3 to 4 minutes to 
  develop the flavors. Pell and cut red onions into wedges. Combine oyster, 
  soy and chili sauces with blachan; stir into remaining tamarind liquid. 
  Heat a large wok over high heat.  When a drop of water sizzles immediately 
  into steam pour in 2 tablespoons of the oil.  Swirl up sides of wok, and 
  when just at smoking point, dump in ginger and garlic. Stir fry until 
  golden, about 3 to 4 minutes.  Adding more oil as needed, stir frey shrimp 
  in batches until orange red, about 3 minutes. Pour sauces over all the 
  shrimp in the wok and cook at a brisk bubble over high heat until shrimps 
  are aromatic and sauces have reduced and thickened to enrobe the shells, 
  about 8 minutes.  Mix in sugar and onion wedges, taste to adjust seasoning, 
  sweetening and spiciness. Makes plenty for 6 as a principal dish with rice, 
  enough for 8 with other dishes.