Southern Style Spicy Tamarind Prawns with Crisped Shallots and Garlic
From rescue_ranger 15 years ago
- 40 minutes to make
- Serves 6
The spicy taste of the red chilies mixed with the fish sauce and Maggi sauce explode in your mouth as the coconut sugar melds all the flavors in an exotic meld to sweep you to the steamy jungles of Thai served with a Jasmine rice to heighten your dinning pleasure.
Ingredients
- 1 lb. large prawns (about 16-20 per pound size) shopping list
- 1/4 cup peanut oil shopping list
- 2 large shallots, halved lengthwise and sliced crosswise, 1/8-inch thick shopping list
- 8 cloves garlic, chopped shopping list
- 1/3 cup tamarind juice the thickness of fruit concentrate shopping list
- 4 large dried red chilies, each cut into 2-3 pieces shopping list
- 1/4 cup chopped onion shopping list
- 2 jalapeno or serrano peppers, chopped with seeds shopping list
- 2 Tbs. fish sauce (nahm bplah), to taste shopping list
- 1 Tbs. Sriracha hot chili sauce shopping list
- 1 Tbs. Maggi or Gold Mountain seasoning sauce shopping list
- 1 Tbs. palm or coconut sugar, to taste shopping list
- lettuce to line serving platter shopping list
- 1 red jalapeno pepper, cut into long, fine slivers shopping list
- 1 green onion (dense part of stalk only), cut into 1 1/2-inch lengths, then split into thin matchstick-size slivers shopping list
- A few cilantro sprigs for garnishing shopping list
How to make it
- Shell, de-vein and butterfly the prawns; give them a saltwater bath to freshen. Rinse and drain well. Let sit at room temperature for at least 20 minutes before stir-frying
- 1) Heat the oil in a small skillet for 2-3 minutes. Add the sliced shallots and fry over low to medium heat, stirring occasionally until the pieces are evenly browned and crisped (may take 20-25 minutes). Drain from oil with a fine wire-mesh strainer. Return oil to skillet and fry the garlic over medium-high heat until golden brown. Drain likewise, reserving the oil for stir-frying.
- 2) Heat a wok over high heat until its entire surface is smoking hot. Swirl in 2 Tbs. of the reserved oil to coat the wok surface. Wait a few seconds for it to heat. Then add the dried chili pieces and fry quickly until they are dark red. Remove from oil with the wire-mesh skimmer. Toss the chopped onion and chilies into the wok and sauté until softened and aromatic.
- 3) Add tamarind juice, fish sauce, Sriracha hot chili sauce, Maggi sauce and palm sugar. Stir well to blend and heat to a sizzling boil.
- 4) Add the prawns and with frequent stirring, cook over high heat until the sauce is thick and the prawns are cooked to your liking (2-4 minutes, depending on their size).
- 5) Turn off heat and add the fried shallots, garlic and dried chilies Toss well. Transfer to a lettuce-lined serving platter. Garnish with slivered red chili, green onion and cilantro sprigs.
- Serves 6 with other dishes and rice in a shared family-style meal
- To fully enjoy this recipe I suggest you purchase the correct sauces I have enclosed a web site that I use to purchase some of the harder to find items
- http://importfood.com/
People Who Like This Dish 3
- lunasea Orlando, FL
- momo_55grandma Mountianview, AR
- mystic_river1 Bradenton, Florida
- binky67 Ellicott City, MD
- greekgirrrl Long Island, NY
- rescue_ranger New Baltimore, VA
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The Rating
Reviewed by 5 people-
yep...I love it! Got my 5.
joymarie
mystic_river1
in Bradenton loved it
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fantastic recipe thanks bunches
momo_55grandma
in Mountianview loved it
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Very interesting...and it sounds flavor-packed and delicious. High 5 and thanks! :) Vickie
lunasea
in Orlando loved it
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