I know what you're thinking, 'another prawn dish?' But aren't prawns the easiest things to cook? And this recipe is particularly adaptable, with tamarind sauce also tasting delicious with barbecued chicken.
2 tbsp vegetable oil
2 tbsp finely diced red shallots
2 cloves garlic, minced
300g green king prawns, peeled and deveined
3-4 sprigs coriander
100g tamarind pulp (available at Asian food stops)
1½ tbsp sugar
2 tbsp fish sauce
1½ tsp chilli flakes
1. First, make the tamarind water by covering the pulp with 250ml boiling water. When it is cool, mix well with your hands to create a thick liquid. Push this through a fine sieve to remove any solids.
2. To make the sauce, combine ¼ cup of tamarind water with the rest of the ingredients and stir to dissolve the sugar.
3. Heat oil in a wok over a high heat until hot but not smoking. Stir-fry shallots and garlic for about 30 seconds. Add prawns and stir-fry for about 2 minutes, until they change colour. Add the sauce and continue to stir-fry until the prawns are cooked. Spoon into a large bowl, garnish with coriander and serve.
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