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An absolute must for tamarind-lovers!
|Prawns (peeled and deveined)
|15g (1 sachet)
Cook garlic with shallots
Heat 1 Tbsp vegetable oil in a saucepan on medium heat. Stir-fry minced garlic and sliced shallot for about 2 minutes until soft and golden brown in colour.
Stir-fry the prawns
Add the prawns into the saucepan. Stir-fry until the prawns are cooked through and turn pink.
Stir in the tamarind paste
Add 1 sachet of tamarind paste and 6 Tbsp water. Season with the sugar and the fish sauce. Bring to the boil, then lower the heat and simmer for a short while.
Plate your dish
Serve your dish with steamed white rice, add pepper and garnish with coriander.