Stir-Fried Prawns with Tamarind

Name: Stir-Fried Prawns with Tamarind
Yield: Serves Four to Six
Cuisine: Thai
Ingredients: 2 spring onions (scallions), chopped, to garnish; 30 ml/2 tbsp chopped onion; 30 ml/2 tbsp palm sugar or light muscovado (brown) sugar; 15 ml/1 tbsp fried chopped garlic; 30 ml/2 tbsp fried sliced shallots; 450 g/1 lb raw prawns (shrimp), peeled; 30 ml/2 tbsp vegetable oil; 6 dried red chillies; 90 ml/6 tbsp tamarind juice, made by mixing tamarind paste with warm water; 15 ml/1 tbsp Thai fish sauce; 30 ml/2 tbsp chicken stock or water

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

The sour, tangy flavour that is characteristic of many Thai dishes comes from tamarind. Fresh tamarind pods from the tamarind tree can sometimes be bought, but preparing them for cooking is a laborious process. It is much easier to use a block of tamarind paste.

Ingredients

6 dried red chillies
30 ml/2 tbsp vegetable oil

Asia
Thailand
Fish course
Pescatarian
Gluten-free
South East Asia

Method

Heat a wok or large frying pan, but do not add any oil at this stage. Add the dried chillies and dry-fry them by pressing them against the surface of the wok or pan with a spatula, turning them occasionally. Do not let them burn. Set them aside to cool slightly.
Add the oil to the wok or pan and reheat. Add the chopped onion and cook over a medium heat, stirrin