I made tamarind shrimps today to go with the dinner leftovers. I wanted something sourish and the shrimps left in the fridge to defrost (for two days..:/) were perfect for a tamarind shrimp dish. This slightly sweet, savory dish compliments the flavors of the shrimp very well.
The recipe is almost a no-brainer too. All you really need is tamarind, sugar and some salt. I added chop garlic for good measure. I mean, come on…you can’t really go wrong with a little garlic and shrimps 
So what you need is:
250g shrimps, shelled with tails intact and de-veined
tamarind paste, about the size of a pingpong ball, soaked in 1/4 cup of hot water
1.5 teaspoon sugar
1/2 teaspoon salt
1 garlic, minced (optional)
1 tablespoon oil
Method:
1. From the tamarind paste, use a spoon and start mashing the paste around until you get a pulpy mixture. Discard any seeds if you found any.
2. Add sugar and salt into the tamarind pulp and mix well. Taste to see if you need more sugar or salt – adjust to your taste.
3. You can now throw in your shrimps into the tamarind mixture and combine well.,
4. Heat wok, add oil and saute your garlic until they turn opaque.
5. Pour the shrimp and tamarind mixture into a sizzling frenzy! Saute until shrimps are cooked and serve!
You shud also – deep fry Ikan Kembung wif tamarind
then top wit shallots serai n cili padi and squeeze a generous amount of limau nipis 
If I could only find ikan kembong around here hehehe
But good suggestion, i’ll try it with other fish.
I can just imagine the aroma. I adore the scent of tamarind cooking.
I’ve had this in my mind for a long time but have not DONE it yet. Should be an appetizing dish.
Yeah any fish which has the ikan kembung texture– and of course small sized ler
u can also add shreded pegaga leaves
-Sasi
I have all the ingredients in my fridge right now! This is another must try!
OK, i’m going to have to link you up now
hehe! I got here from PPP btw. Your blog is a great discovery.