Tamarind prawns

Tamarind prawns

By
From
East
Serves
4-6
Photographer
Leanne Kitchen

Thick, sour, sweet and delicious all at the same time, we reckon this punchy sauce is about the best thing to ever happen to a wok-tossed prawn. Prawns are customarily fried or grilled unpeeled in Southeast Asia – diners there love nothing more than sucking out the head juices and chewing on crisp shells. We always envy the huge ones you can get in Asia and for this dish, the bigger the prawns, the better. The actual variety you use – tiger, king or banana – doesn’t matter too much.

Ingredients

Quantity Ingredient
2 1/2 tablespoons tamarind pulp
250ml water, boiling
60ml kecap manis
8 garlic cloves, crushed
1 tablespoon shaved palm sugar
1 teaspoon freshly ground black pepper
1kg large raw tiger prawns
2 1/2 tablespoons vegetable oil

Coconut and green chilli sambal

Quantity Ingredient
100g Grated fresh coconut
3 medium green chillies, chopped
3 red asian shallots, chopped
2 tablespoons lime juice
handful coriander leaves, chopped

Method

  1. Combine the tamarind pulp with the boiling water in a bowl and stand for 20 minutes. Strain the mixture through a sieve, using your fingers to press down on the solids to extract as much liquid as possible. Discard the solids. Combine in a large bowl with the kecap manis, garlic, sugar and pepper and stir to mix well.
  2. Using kitchen scissors, trim the legs and feelers off the prawns. Cut through the shell along the back of each prawn and remove the digestive tract – do not peel the prawns. Add the prawns to the tamarind mixture and, using your hands, rub the mixture all over the prawns well so it goes into the cut in the shells. Cover the bowl with plastic wrap and refrigerate for 2 hours.
  3. Bring to room temperature and remove the prawns from the tamarind mixture, reserving the marinade.
  4. For the coconut and green chilli sambal, combine all the ingredients in a food processor. Using the pulse button, process until a coarse paste forms. Season to taste with salt and freshly ground black pepper. Set aside.
  5. Heat the oil in a wok over high heat until nearly smoking. Add the prawns and stir-fry for about 6 minutes or until nearly cooked through. Add the reserved marinade and continue to cook, stirring, until the mixture is very reduced, and the prawns are well coated and cooked through. Serve with the sambal.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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