Malaysian tamarind prawns

Recipe from: 26 March 2015
recipes, seafood

Ingredients 8
Servings 0
Minutes 10 min + 1 hour soaking time
  • 30
    tamarind pulp
  • 1/4
    hot water
  • 400
    large prawns (shells and heads on)
  • 4
    vegetable oil
  • 1
  • 1
    white sugar
  • 1/2
    dark soya sauce
  • sliced cucumber for garnish


10 min + 1 hour soaking time
Start by soaking the tamarind pulp in the hot water for at least 15 minutes, or until the tamarind is soft and the seeds .are easily removed from the pulp.
Trim the feelers from the prawns and then marinate in the tamarind water (pulp and all) for an hour in the fridge.

Place a wok over a medium heat and pour in the vegetable oil. Add the marinated prawns.
Fry the prawns until they are cooked through and the tamarind marinate starts to dry out (about 10 minutes).
Add the sugar, salt and dark soya sauce.
Increase the heat slightly and continue frying until the mixture begins to caramelise.
Serve immediately with the sliced cucumber as garnish.

Recipe reprinted with permission of The Muddled Pantry. To see more recipes, please click here.
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: seafood  |  recipes


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.