Prawns with Tamarind, Ginger and Sweet Chilli.
Feeling like a takeaway? This quick and easy recipe will give you the satisfaction of crispy fried prawns in a sweet, sticky and tangy sauce, that delivers the nostalgic hit of sweet and sour sauce but with more depth of flavour and no MSG. Probably better seafood provenance and most likely slightly less calories and less cost too.
Inspiration for this meal arose from a recipe in the new Leon Cookbook – Family and Friends. In the book, there is a recipe for Malaysian Prawns that involves coating them in cornflour and frying them, then covering with a sauce. The Leon recipe involves a hefty dose of double cream in the sauce, and to us this is a little much (double cream and fried prawns is a bit too rich even for our greedy palates).
What we present today is a quick meal to prepare and most of the ingredients are pretty likely to be in your cupboard and fridge. The inclusion of sweet chilli sauce is a bit of a cheat as this forms the backbone of the flavour but we all like to have some shortcuts occasionally, and the additional flavours we added in move this away from simply being a sugary chilli sauce.
We like using raw prawns as it means the prawns retain a delicate flavour and tenderness, and do not get overly chewy or rubbery.
- Raw prawns 150g
- A small bowl of cornflour
- 1 small egg beaten
- Vegetable oil
- Juice and grated zest of half a lime
- 1 teaspoon tamarind extract
- 3 tablespoons Sweet Chilli Sauce
- 2cm cube of ginger chopped
- 1 clove of garlic chopped
- 2 tablespoons of vegetable stock
- 1 tablespoon chopped coriander
- First dip the prawns into the beaten egg and coat them in cornflour.
- Heat the oil in a wok (probably around 100ml should do)
- Fry the coated prawns a few at a time until they are golden. Allow them to drain off excess oil by placing them on kitchen paper when removed from the pan.
- Once all the prawns are cooked, discard the oil, wipe the wok and add a teaspoon more oil
- Fry the garlic and ginger on medium heat until they are soft, then add the juice and zest of half a lime, the tamarind and the Sweet Chilli Sauce.
- Thin the sauce with a couple of tablespoons of vegetable stock
- Stir in the chopped coriander
- Serve the prawns on cooked rice, and spoon the sauce over it.
I am linking this to this months One Ingredient that I host alternately with Laura (who is holding the challenge this month with a Chilli theme).