Neil Perry's spicy tamarind prawn stir-fry

Name: Neil Perry's spicy tamarind prawn stir-fry
Cook time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 tbsp vegetable oil; 1 red onion, peeled and thinly sliced; ½ red capsicum, seeded and cut into 5mm strips; 2 cloves garlic, minced; 8 large prawns, peeled and deveined; 3 or 4 sprigs coriander

Neil Perry

November 4, 2020

Serve these spicy pawns with noodles or steamed rice.William Meppem

easyTime:< 30 minsServes:2

These prawns are delicious with steamed rice or over thin egg noodles. You could swap the prawns for sea scallops or diced white-fleshed fish – either way, consider tossing through some sliced seasonal asparagus. For a vegan version of this dish, cut an eggplant into 2cm cubes and fry with the other vegetables, substituting the fish sauce with soy or tamari. Enjoy.

Ingredients

2 tbsp vegetable oil
1 red onion, peeled and thinly sliced
½ red capsicum, seeded and cut into 5mm strips
2 cloves garlic, minced
8 large prawns, peeled and deveined
3 or 4 sprigs coriander

For the sauce

2 tbsp sugar
¼ cup tamarind puree
2 tbsp fish sauce
2 tsp sriracha sauce
juice of 1 lime

Method

Step 1
To make the sauce, combine the sugar, tamarind puree, fish sauce, sriracha sauce and lime juice in a small bowl, and stir to dissolve the sugar. Set aside.
Step 2
In a wok or large skillet, heat the oil over high heat until almost smoking. Add the onion, capsicum and garlic and stir-fry until fragrant (about 30 seconds). Add the prawns and stir-fry for 1 minute, or until they have turned pinkish but are still translucent: you want them to be about half-cooked.
Step 3
Pour the sauce over the prawns and stir to coat. Let the sauce come to the boil, continuing to stir for 1-2 minutes. The sauce will reduce and thicken, cooking the prawns through.
Step 4
Spoon onto a deep plate, garnish with coriander, and serve immediately.