Tamarind Prawns
Tamarind Prawns
| 350 g | Medium large prawns, kept whole |
| Enough | Oil |
| 1 stalk | Curry leaves |
| 5 | Dried chilli, cut into sections |
| ½ | Onion, cubed |
| 2 stalks | Spring onion, cut into sections |
Ingredients A: herbs
| ½ tsp | Salt |
| 1 tsp | Sugar |
| 45 g | Tamarind paste |
| ¼ tsp | Dark soy sauce |
| ½ tsp | TUMIX® Ikan Bilis (Anchovy) Seasoning |
| ½ tsp | AJI-SHIO® Flavoured Pepper |
| ½ tsp | AJI-SHIO® Flavoured Black Pepper |
- Wash and drain prawns in a colander.
- Combine all ingredients (A) in a mixing bowl. Add a little water to mix into a paste. Add prawns into the mixture and marinate for at least 15 minutes.
- Heat enough oil in a wok over medium low heat. Add in curry leaves and dried chilli. Fry well. Add in prawns and fry briefly then dish out.
- Leave 2 tbsp of oil in the wok. Add the remaining marinade (A), onion and spring onion. Put back the prawns. Toss and fry briskly to combine. Dish out and serve.
AJI-SHIO® Flavoured Black Pepper Recipes
TUMIX® Anchovy Stock Recipes
