Shrimp Hot Pot with Cilantro, Tamarind, and Ginger

Ingredients:
1/4 cup canola oil
5 cloves garlic, minced
2 Chinese eggplant, sliced crosswise into 1 inch chunks
4 green onions, thinly sliced crosswise
1 tbsp. sesame chili oil
2 tbsp. fresh lime juice
1/3 cup tamarind paste
2 tbsp. soy sauce
4 cups fish stock
1 cup water
1 1/2 pounds medium shrimp, shells on
1/4 freshly grated ginger, or more to taste
1 medium bunch cilantro, coarsely chopped

To Make:

Begin by heating the oil in a large soup pot over medium heat.  When sizzling, add the garlic, eggplant, and green onions, stir to combine, and let simmer for about five minutes, uncovered, until vegetables become slightly browned.  Next, add the sesame chili oil, lime juice, tamarind paste, and soy sauce, and stir constantly for three minutes.  Add the fish stock and water, and mix well.  Cover and let broth simmer for about five minutes more.  Add the shrimp, ginger, and cilantro, stir to combine, and reduce the heat to low.  Let simmer, covered, for about 25 minutes more, stirring occasionally, until shrimp are fully cooked and vegetables are completely tender.  Remove from heat and let cool for five minutes before serving.