1 1/2 pounds fresh jumbo shrimp, head trimmed, sliced open and deveined
1/4 teaspoon salt
1/4 teaspoon ground white pepper
few sprigs coriander leaves (cilantro), to garnish
1 tablespoon oil
5 cloves garlic, minced
2 to 3 bird's-eye chilies, thinly sliced
1 teaspoon crushed coriander or cilantro
roots and stems
3 to 4 tablespoons white vinegar
1 tablespoon sugar
2 tablespoons shaved palm sugar or dark brown sugar
2 tablespoons fish sauce
2 tablespoons taramind juice
1/2 cup chicken stock or chicken broth
To make the Sweet and Sour Chili Sauce, heat the oil in a wok or saucepan over medium heat and add the garlic, chilies and coriander roots or cilantro. Stir-fry for about 1 minute until fragrant. Add the vinegar, sugar, fish sauce, tamarind juice and chicken stock. Mix well and simmer for about 5 minutes. Remove from the heat and transfer to a serving bowl.
Rub the salt and pepper into the shrimp. Grill on a pan grill or under a preheated broiler using medium heat until pink on both sides, 5 to 10 minutes. Transfer to a serving platter.
Pour the Sweet and Sour Chili Sauce over the grilled shrimp. Garnish with coriander leaves or cilantro, and serve hot.