Sweet and sour prawns with tamarind
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Raw prawns in their shells |
| 1 | ounce | Tamarind pulp |
| 5 | Garlic cloves; pounded | |
| 2 | tablespoons | Oil |
| 2 | tablespoons | Palm sugar |
| 1 | teaspoon | Black pepper |
| 4 | tablespoons | Ketjap manis; (thick sweet soy |
| ; sauce) | ||
| ¼ | Cucumber; sliced, to garnish | |
Directions
Clean and devein the prawns. Soak the tamarind in 3tbsp of hot water and squeeze to extract the juice. Discard the pulp.
In a hot non-stick wok or frying pan, heat the oil and fry the garlic. Then add the prawns, palm sugar and black pepper. Continue to stir fry over a high heat for 5 minutes.
Add the tamarind juice and ketjap manis and fry for another 2 minutes.
Transfer to a serving dish and garnish with the cucumber slices.
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Carlton Food Network
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