Tamarind, lemongrass and fish sauce give this easy shrimp stir-fry a big boost.

For weeknights especially, I’m always on the hunt for recipes that promise big bang for the buck.

Not necessarily economically. Though, that’s always a plus, too.

But more so in terms of delivering bold, brash, satisfying flavors without a lot of effort.

“Shrimp Tamarind” is just such a dish.

It’s from “The Vietnamese Market Cookbook” (Running Press), of which I received a review copy last year. The book is by Van Tran and Anh Vu, Vietnamese-natives who now run a couple of popular market stalls and cafes in London. Their focus is on recipes easily made at home, such as “Asparagus and Crabmeat Soup,” “Salmon with Ginger Caramel.” and “Braised Eggplant.”

“Shrimp Tamarind” comes together in the time it takes your rice cooker to cook up some fluffy steamed rice to accompany this dish.

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