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.
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
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.
