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Categories:
tamarind paste fluid ounces boiling water vegetable oil onions garlic red chilies brown sugar chicken stock fish sauce prawns spring onions
Viewed: 44 - Published at: 4 years agoIngredients
- 2 ounces tamarind paste
- 5 fluid ounces boiling water
- 2 tablespoons vegetable oil
- 2 tablespoons onions, chopped
- 1 tablespoon garlic, chopped
- 6 dried red chilies, chopped
- 2 tablespoons soft brown sugar
- 2 tablespoons chicken stock
- 1 tablespoon fish sauce
- 1 lb prawns, cooked and shelled
- 2 spring onions, sliced (to garnish)
Method
- Heat half of the oil in a wok or frying pan and fry the onion, garlic and chillies till golden.
- Add all the other ingredients EXCEPT FOR THE PRAWNS. Bring the mixture to the boil, remove from the heat and allow to cool.
- Add the prawns and coat with the sauce, set aside to allow the prawns to marinate.
- Reheat the wok, add the sauce with the prawns and heat for two mins, do not over cook the prawns or they will toughen.
- Serve garnished with the spring onion.
