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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Southern Thai Tamarind Prawns

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If you’re a sweet ‘n’ sour kinda person, then you are going to LOVE these: sweet, tangy and succulent prawns in a glossy, can’t-get-enough sauce.

WATCH THIS RECIPE

SOUTHERN THAI TAMARIND PRAWNS

PREP TIME

5 minutes

COOK TIME

15 minutes

SERVES

4

Ingredients

4 garlic cloves, finely sliced 

3 dried chillies 

12 jumbo prawns, peeled & deveined, head and tails intact 

½ cup plain flour 

sea salt 

oil for shallow frying 

1 tbsp crispy fried shallots 

2 tbsp roughly chopped coriander leaves, to serve 

 

Tamarind sauce: 

¼ cup tamarind puree 

¼ cup fish sauce 

100g palm sugar, shaved 

3 tbsp white sugar 

1 tsp sea salt 

Steps

For the tamarind sauce, heat the ingredients in a small saucepan over high heat. Simmer for 3-4 minutes or until the sugar dissolves. Set aside for later. 

Heat enough oil in a wok or frying pan for shallow frying. When the oil is hot add the garlic and cook until just golden. Use a slotted spoon to scoop out the garlic chips and drain them on paper towel. Add the dried chillies to the oil and cook for 2 minutes or until just crispy. Then drain them on paper towel also. 

Season the prawns with salt. Toss the prawns in the flour and then carefully add the prawns into the hot oil. Cook for 2-3 minutes until opaque and cooked through. Drain on paper towel. 

To serve, place the prawns on a plate. Pour over the sauce. Sprinkle over the garlic chips, the crispy chillies and the fried shallots. Scatter over the coriander and serve. 

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