Rinse the shrimp, drain, and trim the sharp tips from the heads. Make a slit along the back to remove the vein. Toss the shrimp with a pinch of salt and let sit for about 10 minutes, then add 2 teaspoons of cornstarch and mix well.

Place the tamarind concentrate and minced garlic into separate small bowls. Sauté the minced garlic until fragrant, then transfer to a bowl and set aside.

Heat cooking oil in a pan. Once hot, add the shrimp and fry until golden and crispy. Remove and drain on paper towels.

To make the tamarind sauce: Place a pan on the stove, add a little oil, then sauté some garlic until fragrant. Add the tamarind concentrate, sugar, fish sauce, seasoning powder, and chili sauce. Stir well and adjust the seasoning to taste. Cook until the sauce thickens, then add the shrimp and toss to coat so the shrimp absorbs the sauce.

Once the shrimp is well coated with the sauce, add the sautéed garlic, mix well, and turn off the heat.

Transfer the sweet and sour tamarind shrimp to a plate. Sprinkle with chopped green onions and a little black pepper for extra flavor. Enjoy hot with steamed rice—it's delicious!