- 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.
- 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.
- Add the ground paste to the shrimp and toss gently until well coated.
- Garnish with parsley or coriander leaves, and serve with a small bowl of sweet chilli sauce on the side.