• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Description

Tamarind adds a tangy, piquant lift to many dishes to whet the appetite. This recipe was first published in Amy Beh’s column, Cook’s Nook. 


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Recipe Ingredient

  • 500 g large tiger prawns
  • 90g tamarind paste (mixed with 150ml water, strained to get tamarind juice)
  • 1 tbsp oil (and more as needed)
  • 1 tbsp sesame oil
  • 1 - 2 tsp Shaoxing rice wine
  • Seasoning
  • 3 tbsp caster sugar
  • 1 tbsp chicken stock powder
  • 1/2 tsp ground black pepper
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • Aromatic Garnish
  • 5 dried chillies (cut into sections, seeded)
  • 1s talk curry leaves
  • 1 stalk lemongrass (sliced finely)
  • 45 g onion (cubed)
  • 45 g red capsicum (cubed)
  • 45 g green capsicum (cubed)


  1. Trim prawn feelers and legs and keep the shell on.
  2. Mix tamarind juice with seasoning. Add the prawns and toss well.
  3. Heat oil and sesame oil in a wok until hot. Stir-fry the aromatic garnish briefly until aromatic. Dish out and set aside.
  4. Add a little more oil in the wok and stir-fry the marinated prawns briskly over high heat. Cover the wok, lower heat, and allow the prawns to simmer in the sauce for 2-3 minutes or until the prawns are fairly cooked.
  5. Sprinkle in rice wine. Toss and fry briskly until sauce is fairly thick. Add in the prefried aromatic garnish. Mix well and dish out.

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