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.
Southern Thai Tamarind Prawns
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
1 0 0g 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.
