This zesty stir fry savory seafood dish its combination of sweet, sour, and spicy will satisfy for a quick weeknight dinner. Served with hot steaming fragrant jasmine rice or any white rice.
Ingredients:
500g king prawn
4 garlic cloves, minced
1 red chili, deseeded and finely chopped
50g shallots, finely chopped
10 tbsp water
30g tamarind paste
1½ tbsp sugar
vegetable oil
spring of cilantro
Preparation:
Ingredients:
500g king prawn
4 garlic cloves, minced
1 red chili, deseeded and finely chopped
50g shallots, finely chopped
10 tbsp water
30g tamarind paste
1½ tbsp sugar
vegetable oil
spring of cilantro
Preparation:
1. Rinse the prawns, remove and discard the shell and de-vein the black part of the prawm using a sharp knife. Heat a wok over high or medium-high heat. Drizzle in 2 tbsp. oil, then saute the garlic and shallots, stir for about 2 minutes or until fragrant.
2. Add the shrimp into the wok.
3. Now add the chili, sugar and tamarind, then stir gently for awhile.
4. Then pour the water immediately, bring to the boil. Lower the heat and simmer until pink. Remove from the heat, transfer to a serving plate and garnish with fresh cilantro.
