Recipe

Char-grilled Prawns With Tamarind Dressing Recipe


Char-Grilled Prawns With Tamarind Dressing Recipe
Add Step-by-Step Photos 		Cherriepie / All my dishes
2 years, 7 months ago
Prawn
Prep:15m Cook:60m Servings:6

Cherriepie

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Ingredients
  • 2 long red chillies chopped
  • 2 birds eye chillies chopped
  • 2 coriander roots scraped clean, coarsely chopped
  • 3 Thai purple shallots or ½ small red onion, coarsely chopped
  • 3 clove garlic peeled
  • pinch salt
  • splash water if necessary
  • 1 tbsn peanut oil
  • 2 tbsn tamarind concentrate
  • 100 grams palm sugar grated
  • /12 cup water
  • 1 tbsn fish sauce
  • 1 kgs green prawns
  • 1 tbsn peanut oil
  • 1 cup coriander
  • 3 green onions sliced thinly

Directions
  1. Pound chillies, coriander root, shallots, garlic and salt in a pestle and mortar. The salt should help break down any tough fibres in the skin of the chilli. Alternatively you can process the mixture in a small blender or spice grinder, although you may need to add a little water to help it blend.
  2. Heat oil in a small saucepan. Add chilli paste and cook over low heat for 5-10 minutes or until dried out and starting to caramelise. Add tamarind, sugar, water and fish sauce and simmer, stirring occasionally until mixture is thick and syrupy (about 15 minutes). Remove from heat and keep warm.
  3. Peel and devein prawns leaving tail shell intact. Using a small knife, slit them down the back to butterfly them.
  4. Preheat barbecue or char-grill pan to very hot. Combine prawns with peanut oil and the salt in a large bowl. Barbecue or char-grill the prawns until cooked as desired.
  5. Serve with sticky tamarind dressing and sprinkle with coriander leaves and green onions.

Not quite what you're looking for? See more Appetizers / Seafood
Comments

softgrey 2 years, 6 months ago said:
Finding all the ingredients on the list might be a project...but it seems like it would be well worth the effort...

YUM!...
thanks for posting something so out of the ordinary...
*at least for me!


x-softie


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