Prep 15 mins
Cook 8 mins
Very easy, healthy and tasty recipe based on a recipe from the book, Spirit House
- 2 tablespoons canola oil
- 1 onion, sliced very fine
- 2 red chilies, seeded and sliced very fine
- 20 green king prawns, peeled and deveined with tail intact, can leave head on to if you wish (shrimp)
- 2 tablespoons finely chopped garlic
- 1⁄4 cup tamarind juice
- 2 tablespoons palm sugar
- 2 tablespoons fish sauce
- 2 spring onions, sliced (green onion)
- fresh coriander leaves, to garnish
- Heat oil in wok until smoking then add onion and chili and stir fry for 30 seconds.
- Add prawns and garlic, stir fry until prawns are just starting to colour, around 2 minutes.
- Add tamarind water, palm sugar and fish sauce and stir fry until the prawns are cooked and the sauce has slightly thickened, around 3 minutes Transfer to a serving plate and garnish with the spring onion and coriander leaves.
- Serve with Jasmine rice.
Shrimp in a sweet-tart sauce with just a hint of a bite from the chilies. (I used unseeded Thai chilies.) I thought it was very good, and also, very easy to make. I agree with Nose that additional vegetables, such as bell peppers, might be nice, too. Thank you very much for sharing this recipe with us.
I was excited to try this recipe, but was quite disappointed with the result. Nothing great. Good but not wonderful. It looks very dull on a plate even with the garnish of cilantro and spring oignon. If I try it again, will definitely modify...
Light, yet rich and mellow. I used Vietnamese fish sauce, and I think it would have been bolder with a Thai brand. Also, I used chili-garlic sauce instead of fresh chilies and garlic. I'd like to try it again with the fresh stuff and possibly with some bell peppers (capsicum) added with the onions.It was good in any case.