Tamarind Prawns with Coconut Dip Recipe
- 1 pound large prawns, peeled and deveined
- 3 tablespoons tamarind paste
- 2 tablespoons honey or brown sugar
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1/2 tablespoon red chili flakes (adjust to taste)
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- Fresh cilantro leaves for garnish
- Sliced green onions for garnish
- Lime wedges for serving
- 1 cup coconut milk
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon finely chopped fresh cilantro
- Salt to taste
- In a large bowl, whisk together tamarind paste, honey or brown sugar, soy sauce, minced garlic, grated ginger, red chili flakes, salt, and black pepper to create the marinade
Now add the peeled and deveined prawns to the marinade, making sure they are well coated. Let them marinate for at least 30 minutes in the refrigerator.
Heat vegetable oil in a large pan over medium-high heat. Add the marinated prawns and cook until they turn pink and opaque, about 2-3 minutes per side. Be careful not to overcook them.
In a small saucepan, heat coconut milk over low heat. Do not boil; just warm it gently.
Remove the saucepan from heat and stir in freshly squeezed lime juice, finely chopped cilantro, and salt. Adjust the seasoning according to your taste.
Arrange the cooked tamarind prawns on a serving platter.
Garnish with fresh cilantro leaves and sliced green onions.
Serve the prawns hot with the warm coconut dip on the side.
Serve with lime wedges for an extra burst of citrus flavor.
Calories: 250 kcal