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.
- 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
- 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)
- Trim prawn feelers and legs and keep the shell on.
- Mix tamarind juice with seasoning. Add the prawns and toss well.
- Heat oil and sesame oil in a wok until hot. Stir-fry the aromatic garnish briefly until aromatic. Dish out and set aside.
- 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.
- Sprinkle in rice wine. Toss and fry briskly until sauce is fairly thick. Add in the prefried aromatic garnish. Mix well and dish out.