Prawns with Tamarind Sauce
Pane-Bistecca
Prawns with tamarind sauce is a very simple Asian recipe.
Tamarind is a sour date. Its origin is in Africa, but it has spread widely across Asia. Tamarind pods can be eaten raw or used as a seasoning for a variety of dishes, such as sauces. In Asian as well as South American regions, especially Colombia, the fruit is used to make sweets, such as the Mexican pulparindo, tamarind ice cream and juice in Peru. The pulp is used in Worcestershire sauce. Tamarind is high in sodium, potassium, and vitamin C. In Asia, it is used in curries or other dishes because it gives a tart note.
I love to use them! The dates are peeled and soaked in water so you can separate the flesh from the stones. You can make very fine chutney from these dates, or just serve them as a sauce, or add them to dishes wherever you like. There are also very fine tamarind balls, which are sweet and spicy, my girlfriend’s favorite sweet.
Tamarind is a sour date. Its origin is in Africa, but it has spread widely across Asia. Tamarind pods can be eaten raw or used as a seasoning for a variety of dishes, such as sauces. In Asian as well as South American regions, especially Colombia, the fruit is used to make sweets, such as the Mexican pulparindo, tamarind ice cream and juice in Peru. The pulp is used in Worcestershire sauce. Tamarind is high in sodium, potassium, and vitamin C. In Asia, it is used in curries or other dishes because it gives a tart note.
I love to use them! The dates are peeled and soaked in water so you can separate the flesh from the stones. You can make very fine chutney from these dates, or just serve them as a sauce, or add them to dishes wherever you like. There are also very fine tamarind balls, which are sweet and spicy, my girlfriend’s favorite sweet.
Ingredients
600 g large Prawns, head and vein removed, leave tail on
5 Garlic cloves, sliced
1 tsp Chili Flakes
100 g Cornstarch
Salt
Oil
2 tbsp Coriander/Cilantro Leaves, chopped
1 tbsp crispy fried Shallots
4 tbsp Tamarind Sauce (from Thai store)
(or boil 4 tbsp tamarind puree with 4 tbsp fish sauce and 3 tbsp brown sugar and simmer for 5 minutes)
Arbeitsschritte
1
Step 1
Sprinkle the shrimp well with the cornstarch and a little salt.
2
Step 2
Heat the oil in a shallow pan and fry the garlic. Then add the prawns and chili and fry until pink. (Don’t fry for long or they will get rubbery!)
3
Step 3
Add the chopped cilantro. Transfer to a plate and pour the tamarind sauce over them and sprinkle with the shallots. Serve hot.
Notes
Enjoy!
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