Asia Market in New West is the only place I know

Thank you,

Done

So because the jarred stuff has bits in it, you can't use it to sear the shrimp or the bits will burn, so use regular oil to sear shrimp, then you can add about 2 teaspoons of it when you're stir frying the shallots and co. You can then taste and add more at the end but I wouldn't add too much in the beginning cuz it's seasoned so it's a little bit salty.

FYI— Indian tamarind concentrate comes in different varieties. The mild runny kind and the thicker darker paste for certain recipes in small amounts.

Okay! So I don't have a "favourite" per se...I usually make it from pulp using the method in this recipe here. But if you're gonna go with premade, Por Kwan is not bad. Just make sure it's made in Thailand!

After I read your email I did look at the bottle and you are correct - could you please add your favorite tamarind brand to your list of favorite ingredients you like to use ? Thank you - I love your recipes!

Hi Lucia, I'm so sorry this happened! It sounds like you used the wrong tamarind. Sounds like you used Indian tamarind concentrate, which is a very dark and very sour paste. Is that right? I have added a note to the recipe to make sure people use THAI tamarind paste to make sure no one else gets mixed up!

I wash the shrimp before peeling and removing the head, because otherwise you will wash off the tomalley. But you don't have to wash them at all if you feel that the source you're getting them from handled them cleanly.