Stir-Fried Prawns with Tamarind

Preparation info
  • Serves

    Four to Six

    • Difficulty


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.


  • 6 dried red chillies
  • 30 ml/2 tbsp vegetable oil


  1. 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.
  2. Add the oil to the wok or pan and reheat. Add the chopped onion and cook over a medium heat, stirrin