Stir fried Prawns with Tamarind

Stir fried Prawns with Tamarind

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Fresh tamarind pods from the tamarind tree can sometimes be bought, but preparing them for cooking is a laborious process. The Thais, however, usually prefer to use compressed blocks of tamarind paste, which is simply soaked in warm water and then strained.
Servings: 4
Calories: 240


  • 2 oz tamarind paste
  • 1/4 pint boiling water
  • 2 tbsp vegetable oil
  • 2 tbsp chopped onion
  • 2 tbsp palm sugar
  • 2 tbsp chicken stock or water
  • 1 tbsp fish sauce
  • 6 dried red chillies fried
  • 1 lb uncooked shelled prawns
  • 1 tbsp fried chopped garlic
  • 2 tbsp fried sliced shallots
  • 2 spring onions chopped, to garnish


  • Put the tamarind paste in a small bowl, pour over the boiling water and stir well to break up any lumps. Leave for 30 minutes. Strain, pushing as much of the juice through as possible. Measure 90 ml (6 tbsp) of the juice, the amount needed, and store the remainder in the fridge. Heat the oil in a wok. Add the chopped onion and fry until golden brown.
  • Add the sugar, stock, fish sauce, dried chillies and the tamarind juice, stirring well until the sugar dissolves. Bring to the boil.
  • Add the prawns, garlic and shallots. Stir-fry until the prawns are cooked, about 3 - 4 minutes. Garnish with the spring onions.
Calories: 240 kcal
Carbohydrates: 25 g
Protein: 18 g
Fat: 8g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 143 mg
Sodium: 1033 mg
Potassium: 520 mg
Fiber: 2 g
Sugar: 17 g
Vitamin A: 912 IU
Vitamin C: 99 mg
Calcium: 93 mg
Iron: 2 mg
Ingredients Fish & Seafood, Prawn
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