(Serves 4)



50g tamarind paste

16 prawns (600g)

1 1/2 tsp dark soy sauce

1 1/2 tsp salt

2 tbs vegetable oil

5 shallots, thinly sliced

3 tbs sugar (or to taste)

1/8 tsp ground white pepper



In a bowl, add 5 tbs hot water to tamarind. Steep until cool enough to handle. Mash paste and water until evenly mixed. Drain liquid into a seperate bowl. Discard pulp. To prepare prawns, trim legs and feelers. Cut through shell on the back. Remove veins. Rinse and dry thoroughly with paper towels. Marinate with salt and dark soy sauce for 15 minutes. Heat a non-stick pan until very hot. Add vegetable oil and heat until just smoking. Fry prawns over high heat until 70-80% cooked, in batches if necessary to avoid overcrowding. Transfer prawns to a plate. Add 2 tbs water to the pan. Swirl to deglaze. Add shallots and tamarind liquid. Simmer, uncovered, until the sauce is reduced and the shallots are soft. Add sugar and ground white pepper to taste. When the sauce is thick, taste and adjust the balance of sourness and sweetness if necessary. Return prawns to the pan. Toss until well coated. Plate and serve. *Kitchen Tigress*

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