Recently I received a gift that I am very happy about it and that consists of a huge collection of Chinese and Asian recipes. And because I thought that the adventure is not only about trying a new sport or doing something that creates adrenaline, but also about trying new cuisine, in today’s post I come up with a recipe that anyone can make and which is very delicious.
So today I thought of combining two things that I really like, namely Thai cuisine and shrimp, which are my favorites. Today we will have Stir-fried Prawns with Tamarind.
So for this super delicious recipe, 4-6 servings, we will need the following ingredients:
• 50g tamarind paste
• 150ml boiling water
• 30ml vegetable oil
• 30g chopped onion
• 30g palm sugar
• 30ml chicken stock or water
• 15ml fish sauce
• 6 dried red chilies, fried
• 450g uncooked shelled prawns
• 15g chopped garlic
• 30g fried sliced shallots
• 2 spring onions, chopped, to garnish
And because this recipe is inspired by the book in which Linda Doeser was a consulting editor, I think we should go further with the preparation. As I said, it is a simple recipe and we make it in 3 steps.
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 90ml of juice, the amount needed, and store the remainder in the fridge. Heat up the oil in a wok. Add the chopped onion and fry until golden brown.
Add the sugar, stock, fish sauce, dried chilies, and 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 onion.
When I read about this recipe, my adventure did not stop at the final result but I discovered that tamarind is very often used in Thai cuisine. Besides, tamarind is also used as an ingredient in Worcestershire sauce and its medicinal properties (lower blood sugar or loss of body weight).
I hope you enjoyed my trip to Thai cuisine and if you have opinions or questions on this topic, I am waiting for you in the comments section where I will be happy to answer any questions. See you next Thursday with a new article.
Sources: The Ultimate Chinese & Asian Cookbook