Region
Calendar
People
Region
Calendar
People

Prawns with Tamarind Sauce

Specialising in Asian Fusion cuisine and bespoke menus for guests, enjoy this recipe courtesy of Chef Pen, Split Apple Retreat

Prawns with Tamarind Sauce


Ingredients (serves 2-3) 
10-15 pre-frozen or fresh big size prawn (size 26-30) head and tail off and deveined 
Pinch of salt and pepper 
½ cup coconut fine shredded 
1/3 cup rice flour 
½ teaspoon of baking powder 
¼ cup coconut cream (can add more if need) 
Rice bran oil for deep fry the prawn 
Mix greens to serve   

Prawn method
1. Heat the oil for deep frying in a wok on medium heat.

2. Make a cut on the back of the prawn from the head to the tail, being careful not to cut all the way through to the stomach.

3. In a bowl, mix rice flour, salt, pepper and baking powder, then add the coconut cream and mix well.

4. Dip the prawn into the mixture.

5. Coat with shredded coconut.  

5. Dip the prawn into the wok to deep fry until the coconut turns brown, this means the prawns are cooked.

6. Put to one side and let it cool down. 


Tamarind Sauce Ingredients
½ cup tamarind sauce (can find in the Asian market)
2 tablespoon Coconut sugar (can add more or put less as you like for sweet)
1 tablespoon soy sauce or tamari (can add more or less as you like)
1 teaspoon corn flour with ¼ cup of water
1-2 red onions finely chopped (about ½ cup)
2 cloves of garlic, crushed
Olive oil to cook onions

Sauce Method
1. In a small pot heat the oil on medium.

2. Cook onions and garlic until soft and beginning to golden in colour. 

3. Add tamarin sauce, soy sauce and coconut sugar. Let it boil until the sugar dissolves into the mixture.

4. Stir the sauce until mixed well.  

5. Add a mixture of cornflour and water to the sauce and continue to stir until the sauce reduces down, becoming thick.

6. Add dried chilli, turn off the heat and put to one side. 

7. Prepare the prawns on the serving plate with mixed greens. 

8. Pour the sauce on top of each prawn and sprinkle crispy shallots, crispy garlic, spring onion and coriander to serve.