Shrimp in Tamarind Sauce | Vietnamese & Quick

In a small bowl, thoroughly mix the tamarind paste, fish sauce, and cane sugar until the sugar has largely dissolved.

Heat the oil strongly in a wok or large pan. Add the chopped garlic, ginger, and chili, as well as the kaffir lime leaves, and sauté briefly until they release their full aroma.

Add the shrimp to the pan and sear briefly on both sides. Pour the prepared tamarind sauce over them and mix everything well until the shrimp are cooked through and evenly coated with the sauce.