Preparation time: 30 minutes
Cooking time: 5 minutes
Usually, the word “asam” denotes the use of tamarind in Nyonya cooking as found in many of its dishes. Here, however, we have a dish that defies the use of that local ingredient. But the dish’s sour element comes from the different sauces of tomato ketchup, sweet chili sauce, and white vinegar, seasonings borrowed from English colonial times.
In addition the above sauce ingredients, this relatively easy dish packs a lot of flavor from the ginger root, garlic, oyster sauce, white pepper, and dark soy sauce, all contributing to a complex sauce that will make you want to savor every drop coating the shrimp shell before peeling it. In addition, the young celery leaves and spring onions bring in more herbal aromatics and texture to the dish. To avoid overcooking the shrimp, mix all the sauce ingredients in a bowl, and pour it into the pan once the shrimp is no more pink on the outside. If you cannot find young celery, you can substitute it with celery leaves or cilantro that are chopped fine.
After cooking this, don’t be surprised to find yourself licking every drop of this fantastic sauce.
Recipe from Edible Memories e-cookbook
400 gm medium to large shrimp, heads off, with shells on
4 cloves garlic, peeled & cut into thin long wide slivers
2 inches (5 cm) ginger root, peeled & cut into thin wide slices
2 Finger Hot red chili pepper, stems and seeds removed & sliced fine
2 tablespoons tomato ketchup
2 tablespoons sweet chili sauce
2 tablespoons oyster sauce
¼ teaspoon white pepper
½ teaspoon dark soy sauce
½ teaspoon salt
1 teaspoon sugar
1 tablespoon rice or white vinegar
1-2 stalk young celery leaves (Cantonese: kahn choy), sliced 1-inch (2 ½ cm) long
1-2 stalk spring onion, cut 1-inch (2½ cm) long
If shrimps are not deveined, follow these steps:
Holding the shrimp in one hand, hold a small serrated knife in the other hand, and start at the top of the first shell after the head. Cut into the shell and into the flesh all the way until before the last segment before the tail, deep enough to expose the vein – do not go deeper than the vein. Remove the vein and dip it with the fingers in a bowl of water to release it.
In a wok or pan on medium-high heat, add 4 tablespoons oil, and fry garlic, ginger and chili for 1 minute or less until aromatic and slightly golden brown. Add the shrimp, and stir them for 1 minute or until they appear just cooked on the exterior. When cooked, lower flame to medium-low.
In a bowl, mix the ketchup, chili sauce, oyster sauce, white pepper, dark soy sauce, ½ teaspoon salt, 1 teaspoon sugar, and 1 tablespoon vinegar. Add sauce to pan. Bring sauce to a simmer and let it reduce until thick. Taste and adjust seasoning. Stir in green onion and celery leaves for 1 minute. Serve immediately.
The hardcopy and e-book of The Baba Nyonya Peranakans book (1st image) and Edible Memories e-cookbook (2nd image) are available – more information on the Homepage.