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Overhead bowl of Vietnamese tamarind shrimp in glossy dark sauce with green onions and red chili on a dark slate surface

Vietnamese Tamarind Shrimp (Tom Rang Me)

Sticky, tangy Vietnamese tamarind shrimp with 34g protein per serving, ready in about 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 290
Ingredients Method

Ingredients
  

  • 12 oz (340g) large shrimp peeled and deveined, patted very dry
  • 2 tbsp tamarind concentrate or a golf-ball-sized piece of tamarind pulp soaked and strained
  • 2 tbsp fish sauce
  • 1.5 tbsp brown sugar or palm sugar
  • 1 tbsp water to loosen the sauce
  • 3 cloves garlic minced
  • 2 shallots thinly sliced
  • 1 tbsp neutral oil
  • 1 red chili sliced, optional
  • 2 stalks green onions cut into 1-inch pieces
  • black pepper to taste

Method
 

  1. Pat the shrimp very dry and season with a little black pepper. In a small bowl, stir the tamarind concentrate, fish sauce, brown sugar, and water until the sugar dissolves. Taste and add more tamarind if you want it sharper.
  2. Heat the oil in a wide pan or wok over medium-high until it shimmers. Add the shallots and garlic and cook for about 30 seconds, until fragrant but not browned.
  3. Add the shrimp in a single layer. Sear for about 1 minute per side, until just turning pink. They do not need to be fully cooked through yet.
  4. Pour in the tamarind sauce and add the chili if using. Toss to coat and let it bubble for 2 to 3 minutes, until the sauce thickens and clings to the shrimp.
  5. Stir in the green onions, cook 30 seconds more, and take the pan off the heat. Serve over rice with the sauce spooned on top.