Shrimp With Chili Crunch

Recipe Directions

1. For best results, take the shrimp out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the shrimp longer than this recipe card indicates.
2. Fill a 4-6 quart pot with water. Put the pot on the stove over high heat. Add 2 tbsp of salt to the water. (The water should taste salty).
3. While you are waiting for the water to boil, cut open the package of shrimp (a) and place on a plate. Season with a pinch of salt and pepper and pour the tamarind marinade (b) over the shrimp. Use a fork or tongs to turn the shrimp over a few times on the plate to coat with marinade.
4. When the water has started to boil, pour the uncooked rice noodles (c) into a strainer and quickly rinse off in your sink. Then add the noodles to the pot of boiling water. Cook for 6 minutes.
5. While the noodles are cooking, heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the vegetables (d) to the pan. Season with a pinch of salt and pepper. Cook for 2 minutes, stirring occasionally.
6. After 2 minutes, add the shrimp to the pan. Spread the shrimp out so that each piece is touching the bottom of the pan. Sear for 90 seconds, then turn each shrimp over and sear the other side for 90 seconds.;After searing the shrimp, remove the pan from the heat. Pour the palm sugar vinaigrette (e) over the shrimp and vegetables. Use a wooden spoon to mix the ingredients and coat everything with vinaigrette. Bring the mixture up to a simmer. Once simmering, let the mixture cook for 30 seconds. Then turn the heat off but keep the skillet on the stovetop.
7. At this point your noodles should be ready. Strain the water and thoroughly rinse the noodles. Add them to the pan of shrimp and vegetables. Gently mix with tongs.
8. Spoon the shrimp & noodle mixture on to your serving plates. Add chili crunch (f) and toasted peanuts (g) on top to suit your taste.