Thai Spicy Tamarind Shrimp Recipe (Kung Yai Pad Som Makahm Bpiak) » Temple of Thai

Ingredients

• 1 lb. large prawns or shrimp (about 16-20 per pound size)
• 1/4 cup peanut oil
• 2 large shallots, halved lengthwise and sliced crosswise, 1/8-inch thick
• 8 cloves garlic, chopped
• 1/3 cup tamarind juice the thickness of fruit concentrate
• 4 large dried red chilies , each cut into 2-3 pieces
• 1/4 cup chopped onion
• 2 jalapeno or serrano peppers, chopped with seeds
• 2 Tbs. fish sauce ( nahm bplah ), to taste
• 1 Tbs. Sriracha hot chili sauce
• 1 Tbs. Maggi or Gold Mountain seasoning sauce
• 1 Tbs. palm or coconut sugar , to taste
• Lettuce to line serving platter
• 1 red jalapeno pepper, cut into long, fine slivers
• 1 green onion (dense part of stalk only), cut into 1 1/2-inch lengths, then split into thin matchstick-size slivers
• A few cilantro sprigs for garnishing