Tamarind Prawns
Ingredients
- 600 gShrimp (peeled but tail-on)
- 2 tbsptamarind paste (seedless)
- 3 tbspsoy sauce
- 1 tbsppalm sugar (grated)
- 3 pcGarlic (finely minced)
- 1 pcThai chili (seeded and sliced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced on the bias)
- 2 tbspPeanut oil
- 50 mlMineral water
- 1 tspGinger powder
- 15 gFresh ginger (grated)
Method
Plump prawns with firm, juicy flesh, coated in a dark, glossy lacquer. The spicy chili aroma balances perfectly with the deep acidity of the tamarind.
- 1
In a bowl, dissolve the tamarind paste with lukewarm mineral water. Add the soy sauce and palm sugar. Mix until a homogeneous liquid is obtained.
- 2
Heat the peanut oil in a wok or large pan. When the oil shimmers, add the minced garlic, sliced chili, and grated fresh ginger. It should smell strong instantly.
- 3
Add the shrimp. Sauté them over high heat until they change color and begin to curl. They should be just seared, not yet cooked through.
- 4
Pour in the tamarind sauce. Let it boil vigorously to reduce. The sauce should thicken and generously coat each shrimp with a glossy sheen.
- 5
Sprinkle with chopped spring onions. Serve immediately while it's piping hot and the sauce is sticky.
Frequently asked questions
How do you get this dish right?
- Don't overcook the prawns; they turn rubbery as soon as they curl too tightly.
- The sauce must reduce until syrupy to properly cling to the shells.
How long does this dish keep?
Consume immediately. Reheated prawns lose all their texture.
