Southern Style Spicy Tamarind Prawns with Crisped Shallots and GarlicFrom rescue_ranger 6 years ago
- 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
The Cookrescue_ranger New Baltimore, VA
The Rating5 people
Very interesting...and it sounds flavor-packed and delicious. High 5 and thanks! :) Vickielunasea in Orlando loved it
fantastic recipe thanks bunchesmomo_55grandma in Mountianview loved it
Oh yeah..these will go perfectly with my Vietnamese Meatballs..let's open an Asian Tapas place!!greekgirrrl in Huntington Village loved it
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