Stir-Fried Prawns with Tamarind & Chillies

2013-02-07
Stir-Fried Prawns with Tamarind & Chillies
  • Yield : 4
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

Hot, sour and simple to prepare. This Malaysian dish is a delicious way to cook prawns.

Ingredients

  • 2 dried red hot chillies
  • 8 cashew nuts
  • 90g shallots
  • 1 tsp shrimp paste
  • 450g uncooked prawns
  • 8 tbsp vegetable oil
  • 2 tbsp tamarind paste or 4 tsp lime juice
  • 1/2 tsp salt
  • 2 tsp sugar

Method

Step 1

Crumble the chillies into a bowl. Add the nuts and 5 tbsp water. Set aside for 1 hour. Peel the shallots and chop then coarsely. When the chillies and nuts have finished soaking, put them and the liquid into a blender. Add the chopped shallots and paste.

Step 2

Blend to a smooth paste adding up to 3 tbsp of water if needed. Peel and de-vein the prawns; wash them and pat dry with kitchen paper. Place the oil in a wok or large frying pan over a high heat.

Step 3

When it is hot, put in the paste from the blender. Stir fry for 1 minute. Lower the heat to medium and continue to fry for 2-3 minutes. Turn up the heat again and add the prawns. Continue to fry and add the tamarind or lime juice, salt and sugar. Fry for a further 4 minutes until the prawns have cooked and season to taste.

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Professional chef, food blogger and writer for LloydJennings.com. Lloyd has many years experience cooking in restaurants and hotels.


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