Virtual cook-along Thai cooking class: Shrimp with tamarind sauce

This is a free event. Feel free to invite your friends and family. For more information about us, visit https://schinchana.com/quarantinecooking/Schedule: (please log into the class at least 5 minutes before class time)5:30pm – Ingredients introduction/history6pm – Start cookingIngredients: Serve 4 (we usually serve this with cooked white rice)You can find most of the ingredients in a regular supermarket. Tamarind paste and palm sugar can be found online or at any Asian supermarkets.1.5 lb of uncooked shrimp. The bigger is better but it will hurt your wallet :D We will use head-on shrimps. If you don’t like shrimp, you can use semi-firm fish (snapper, cod, catfish) or scallop. For a vegan version, use firm tofu.5 cloves of garlic1/4 cup of fried onion or shallot. You can use French’s Fried Onions that you use in your green bean casserole. Or, you can buy it from Asian and Indian grocery stores.https://www.amazon.com/dp/B00L2A4MLAhttps://www.amazon.com/dp/B07HDRRBPP/1/2 cup of tamarind paste. You won’t need the whole jar. Get the one in a plastic can and not the solid block. Latin or Indian tamarind concentrate is a good substitute.https://www.amazon.com/dp/B000EICNMG3-4 tbsp of palm sugar or brown sugar. If you shop at an Indian grocery, ask for “jaggery”.https://www.amazon.com/dp/B00JH638SOFish sauceAll-purpose flour for coatingCooking oil for fryingCilantro for garnish (optional)Salt and pepperEquipment needed:One deep-fry pan or wokCutting board and knife.