Prawns in Tamarind sauce

in Fish & Seafood, Main, Stir Fried

Gung Phad Makham

Ingredients

  • 10 medium prawns, peeled and deveined
  • 1 medium onion, large dice or wedge and separate the pieces
  • 2 tsp garlic, chopped roughly
  • 1/2 tsp salt
  • 2 tsp fish sauce
  • 2 tsp soy sauce
  • 1/4 cup tamarind juice
  • 2 Tbsp palm sugar
  • 2 Tbsp vegetable oil
  • 1 Tbsp green onion, chopped into 2.5 cm pieces
  • 1 Tbsp crispy shallot (for garnish)

Directions

  1. Peel and devein the prawns. You can keep the head intact or remove them. (You can also make prawn stock to use in other dishes by submerging (enough water to almost just cover) the shells and heads with cold water in a pot and bringing to a boil for about 5 minutes. Turn off the heat and strain and discard the shells.)
  2. In a wok or a frying pan, heat the oil over medium heat. When the oil is hot, add garlic and chopped onions, fry until fragrant.
  3. Add tamarind juice, palm sugar, salt, fish sauce and soy sauce. Bring to a gentle boil and simmer until thick.
  4. Add prawns, stir until just cooked.Turn off the heat then add green onion and plate up.
  5. Sprinkle with crispy shallots to serve.