Peppered Tamarind Prawns
Try out this fast and easy prawn recipe by Sarah Benjamin from Cooking for Love.
- Stir Frying
- 10 minutes
- 10 minutes
- 4 servings
- 200 grams Tiger Prawns
- 5 tablespoons NeuVida Omega 9 Cooking Oil
- 2 stalks Lemongrass, bruised and cut into 8 centimeters lengths
- 8 Garlic cloves, chopped
- 8 Spring Onions, cut into 5 centimeters lengths
- 3-4 tablespoon Fish Sauce
- 120 grams Tamarind Pulp
- 250 milliliters Warm Water
- 2-4 tablespoon Sugar
- 1 ½ teaspoon Ground Black Pepper
- 1 teaspoon Ground White Pepper
- Coriander Leaves, to garnish
- Dissolve the tamarind pulp in 150ml warm water, then strain to obtain tamarind water. Set the tamarind water aside.
- Heat the NeuVida Omega 9 Cooking Oil up in a wok or large saute pan over a high heat. Add the lemongrass and keep stir frying for 30 seconds to release the flavour. Add the garlic and stir fry, being careful not to burn the garlic.
- Add 100ml water, the tamarind water, 1 to 2 tablespoons of sugar and fish sauce. Be sure to stir as the sauce is simmering. The remaining sugar can be added later if more sweetness is needed.
- Add the prawn pieces to the wok, tossing until the prawns are red. Then toss in the spring onions and combine all the ingredients well.
- When the prawns are almost cooked, turn the heat off. Stir the black pepper and white pepper into the sauce. Serve garnished with fresh coriander leaves.
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