Tamarind Shrimp and “Secrets of the Red Lantern” cookbook Winner


tamarind-shrimp-recipesThis gorgeous cookbook has a new owner and it’s Pam!! Congratulations Pam and we hope you enjoy this beautiful cookbook.

Thank you to you all for your amazing input and thoughts on what you love in a cookbook. We appreciate all your fabulous comments on this  cookbook giveaway!

This was the most amazing forum of wonderful ideas that we’ve ever had. Reading all of your wonderful, insightful comments was inspiring and informative. We’ve never been so thrilled as were were with your participation in this giveaway. As always, it’s always so tough to turn to the Random Number Generator to choose just one winner. You all deserve this book. If we could, we would ship one to every single one of you!


Here’s a video about the authors of Secrets of the Red Lantern. You can see and hear what this talented trio has to say about their love of food. Please watch the video, you’ll love them!

To celebrate this wonderful gathering of ideas and participation, we made this simple and addicting tamarind shrimp dish. All we did was used the leftover tamarind sauce from the tamarind crab dish. This versatile tamarind sauce/marinade/dressing can be used on so many different types of meats, seafoods and vegetables. Again, the tamarind sauce  is from the  this trio of talented Aussies chefs. The tamarind shrimp  and the tamarind crab recipes are  just two small examples of the rich culinary inspiration that you’ll find in Secrets of The Red Lantern. If you want to delve further in to Vietnamese cuisine, go pick up a book today.


Read about  Secrets of the Red Lantern Cookbook Giveaway &Tamarind Crab Recipe

Tamarind Shrimp Recipe

Yield: 2-4 Servings

Total Time: 15 minutes

Adapted from the Tamarind Crab recipe from Secrets of the Red Lantern


For the tamarind /plum sauce:

  • 4 1/2 ounces tamarind paste, without the seeds
  • 1 1/2 cups boiling water
  • 1/2 cup plum sauce
  • 1/2 cup oyster sauce
  • 1 teaspoon salt
  • 1/2 cup sugar

For the Shrimp

  • about 2 lbs shrimp, shelled & deveined or with shell on.. We prefer the shell on, so the photograph shows un-peeled shrimp.
  • 6 scallions ( green onions)
  • 5 red chili peppers
  • about 3 Tablespoons peanut oil
  • 1/2 cup tamarind and plum sauce
  • 1 large handful cilantro leaves


Make Sauce

  1. In saucepan, water, tamarind paste, plum sauce, oyster sauce and sugar. Bring to a boil and combine well.
  2. Set aside.

For the Shrimp:.

  1. Cut the scallions into 1″ lengths and finely slice the chilies.
  2. In large wok or large deep sauce pan, add oil. Let oil heat for a few seconds, then add shrimp. Cook shrimp for about 3 minutes then add chili’s and half of the scallions and toss well to combine ingredients. Add the tamarind and plum sauce.
  3. Continue cooking shrimp for about another 5 minutes, or until shrimp are cooked (depending on how big the shrimp are). Plate shrimp and garnish with remaining chopped scallions, chili and/or cilantro leaves.
Recipe Source: WhiteOnRiceCouple.com.

Hello! All images & content are copyright protected. Please do not use our images without prior permission and do not re-publish this recipe. Simply link back to this post for the recipe. Thank you.
Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.


{ 28 comments… read them below or add one }
  1. Julie

    I am trying this tonight. Can’t wait!

  2. Kevin

    That shrimp looks really tasty!

  3. Laura

    I don’t really eat shrimp–but I would eat this!

  4. Melissa

    Congratulations to the wonderful Pam!

  5. Jen Yu

    I totally wanted that book… Well, actually, I think I just wanted it because you guys brought it to my attention. I don’t really want the book per se. I have you guys and (sshhhhhh!) that’s waaaaay better than any old book 😉 I do want the shrimp. But hey, you’ve taught me one more thing I can use my tamarind paste for. I am tamarind-stupid, so it’s good that you’re here. xxoo

  6. Manggy

    Oh, yay! I can’t believe I have a huge jar of tamarind paste at home still! I’ll definitely give this one a try when I get back– looks faaaantastic 🙂

  7. Hélène

    Congratulations! Looking at these pictures it was like the meal was right in my home. Thanks for sharing. Beautiful!

  8. Marc @ NoRecipes

    Looks fantastic. I’ve been on a cook book buying spree as of late and am thinking i need to add this one to my tiny library (I have a total of 5 cookbooks).

  9. Hillary

    This looks so good. I personally love tamarind juice and tamarind flavor on chicken like in chicken satay! 🙂

  10. Lan

    i looooove this dish, but with crabs. it reminds me of home.

  11. maggie (p&c)

    Yum! I love anything tamarind but don’t have a lot of experience cooking with it. This looks delicious (truly lovely photos.)

  12. joey

    Oooh! I have some tamarind paste in my pantry…must try this! That marinade sounds champ 🙂

  13. Chocolate Shavings

    This deserves an immediate bookmark!

  14. The Duo Dishes

    All the flavor stays in the shrimp with the shell on. And a lovely color!

  15. shayne

    I really love photos of food that have steam rising from it, it looks great

  16. Passionate Eater

    Ooh, tamarind and crab and shrimp (and lobster, and crawfish, and clams) all sound so great! I need to try this recipe, but I “do” like my shrimp without the peel! 😉

  17. Rebecca

    I love the title of this cookbook–and shrimp+tamarind sounds very interesting!

  18. Psychgrad

    The cookbook sounds like it would make a good addition to the collection. I like the look of the shrimp. Of course, your beautiful pictures don’t hurt.

  19. Veron

    Gorgeous picture love the steam coming up. I have not used tamarind in a loong time – sounds so perfect with shrimp!

  20. pam

    OMG! Thank you, thank you, thank you! I am so excited! I can not wait to see it and try some of the recipes! Thank you!

  21. Julia

    Congratulations to Pam! I’m a little jealous, but I’m going to by the book anyway. I’m curious about the plum sauce — is this the same as the Chinese Hoisin or is it something different? I have lots of tamarind in my fridge and this looks like a great recipe!

  22. Happy Cook

    Congragulations to pam.
    The tamarind shrimps look so yumm.

  23. evil chef mom

    i love the steam in the second picture, i’ve been trying to do that for months. recipe looks wonderful as well.

  24. Abby @ mangerlaville

    This tamarind shrimp sound delicious. I love when shrimp is cooked with the shell on.

  25. ovenhaven

    Tamarind is quite a common component of Malay dishes here, but I don’t think I’ve ever tried tamarind shrimps! I’m so gonna show my mom this. (Ummm yeah, if it were something like tamarind cake, then I’d bake it, but since it’s cooking, I’ll leave it to the experts :P)

  26. sharon

    Tamarind adds such a distinctive, yummy flavor to dishes. This shrimp is quite tasty looking. I ate nothing but junk food for the super bowl, so a nice plate of shrimp sounds nice right about now!

  27. Heather

    that pam is one lucky girl!

    the shrimp sound great! i just did some pomegranate chipotle shrimp for the super bowl tonight – they were pretty good! your pictures are A LOT better than mine 😉

  28. nikkipolani

    How interesting that you should post about tamarind when I finally found some tamarind paste. And you can’t go wrong with shrimp 🙂 The photos look absolutely scrumptious. That serves one, right?

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.