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Prawns in spicy tamarind sauce recipe

Neil Perry
Neil Perry

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Prawns in spicy tamarind sauce.
Prawns in spicy tamarind sauce.William Meppem

I know what you're thinking, 'another prawn dish?' But aren't prawns the easiest things to cook? And this recipe is particularly adaptable, with tamarind sauce also tasting delicious with barbecued chicken.

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Ingredients

  • 2 tbsp vegetable oil

  • 2 tbsp finely diced red shallots

  • 2 cloves garlic, minced

  • 300g green king prawns, peeled and deveined

  • 3-4 sprigs coriander

For the tamarind sauce

  • 100g tamarind pulp (available at Asian food stops)

  • 1½ tbsp sugar

  • 2 tbsp fish sauce

  • 1½ tsp chilli flakes

Method

  1. 1. First, make the tamarind water by covering the pulp with 250ml boiling water. When it is cool, mix well with your hands to create a thick liquid. Push this through a fine sieve to remove any solids.

    2. To make the sauce, combine ¼ cup of tamarind water with the rest of the ingredients and stir to dissolve the sugar.

    3. Heat oil in a wok over a high heat until hot but not smoking. Stir-fry shallots and garlic for about 30 seconds. Add prawns and stir-fry for about 2 minutes, until they change colour. Add the sauce and continue to stir-fry until the prawns are cooked. Spoon into a large bowl, garnish with coriander and serve.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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Original URL: https://www.theage.com.au/goodfood/recipes/prawns-in-spicy-tamarind-sauce-recipe-20170411-gvinfn.html