Directions

To Cook

1. Bring the shrimps and water to a boil in a large saucepan. Immediately reduce the heat and simmer for 2-3 mins until the shrimp turns pink. Quickly drain and plunge the shrimps into a basin of iced water for 30 secs to stop the cooking. Drain, peel and devein the shrimp. Transfer to a serving platter and set aside.
2. Grind the chillies, shallots and belimbing or tamarind juice to a smooth paste in a mortar or blender. Add a little lime or lemon juice for a more sour taste if desired. Set aside.
3. Add the ground paste to the shrimp and toss gently until well coated.
4. Garnish with parsley or coriander leaves, and serve with a small bowl of sweet chilli sauce on the side.