Spicy tamarind prawns

This is a sweet and sour dish with a difference. The tamarind brings a refreshing sourness and a deep caramel colour. This is a dish you'll remember.

SERVES 4
TIME TO MAKE 15 - 30 mins
MEAL TYPE Dinner
SERVES 4
TIME TO MAKE 15 - 30 mins
MEAL TYPE Dinner

Method

  1. Mix together the tamarind pulp, fish sauce, brown sugar and chilli sauce
  2. Heat a wok
  3. Add oil
  4. Stir-fry prawns in oil
  5. Add spring onion, garlic, ginger and green beans and stir-fry briefly
  6. Add tamarind mixture and cook until beans begin to soften
  7. Add bean sprouts, fresh chilli and coriander leaves
  8. Remove from heat and serve
  • 1/2 cup
    tamarind pulp
  • 1 tsp
    fish sauce
  • 1 1/2 tbsp
    brown sugar
  • 2 tsp
    hot chilli sauce
  • 1 tbsp
    canola oil
  • 400 g
    raw prawn cutlets
  • spring onion, sliced
  • 1 clove
    fresh garlic, crushed
  • 1 tsp
    fresh ginger, finely chopped
  • 1 1/2 cups
    green beans, sliced
  • 1 cup
    mung bean sprouts
  • 1/2 cup
    fresh coriander leaves
  • fresh chilli, chopped
Per serve
  • Energy
    771kJ
  • Total Fat
    4.1g
  • Saturated Fat
    0.4g
  • Total Carbohydrate
    15.0g
  • Sugars
    14.2g
  • Dietary Fibre
    3.0g
  • Sodium
    569mg

Method

  1. Mix together the tamarind pulp, fish sauce, brown sugar and chilli sauce
  2. Heat a wok
  3. Add oil
  4. Stir-fry prawns in oil
  5. Add spring onion, garlic, ginger and green beans and stir-fry briefly
  6. Add tamarind mixture and cook until beans begin to soften
  7. Add bean sprouts, fresh chilli and coriander leaves
  8. Remove from heat and serve