Tamarind Prawns

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.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 274
• Protein: 31 g
• Carbs: 13 g
• Fat: 9 g

Ingredients

• 600 g Shrimp ( peeled but tail-on )
• 2 tbsp tamarind paste ( seedless )
• 3 tbsp soy sauce
• 1 tbsp palm sugar ( grated )
• 3 piece Garlic ( finely minced )
• 1 piece Thai chili ( seeded and sliced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced on the bias )
• 2 tbsp Peanut oil
• 50 ml Mineral water
• 1 tsp Ginger powder
• 15 g Fresh ginger ( grated )

Instructions

1. Preparation of the acidic base

   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. Sautéing the aromatics

   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. High-heat cooking of shrimp

   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. Reduction and glazing

   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. Finishing touches

   Sprinkle with chopped spring onions. Serve immediately while it's piping hot and the sauce is sticky.

Chef's tips

• 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.

Storage

Consume immediately. Reheated prawns lose all their texture.