Prawns Shrimp In Tamarind Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TAMARIND SHRIMP WITH COCONUT MILK



Tamarind Shrimp With Coconut Milk image

Raghavan Iyer has dedicated his life to helping people learn to cook Indian food. He dissects the four main culinary regions of the country into manageable bites, and develops recipes that are simple to make but have complex flavors. In this recipe for puli jingha, he marries shrimp and coconut milk spiked with sambhar masala, a spice blend common in southern Indian kitchens. Nearly every household has its own version, and you can make the one he grew up with quite easily. Serve this curry over lime-scented rice or yellow split peas.

Provided by Kim Severson

Categories     curries, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

2 teaspoons sambhar masala or garam masala
1 teaspoon coarse sea or kosher salt
1 teaspoon tamarind paste or concentrate
1 pound large shrimp (21 to 25 per pound), preferably live-caught in U.S., peeled and deveined but tails left on
2 tablespoons coconut oil or vegetable oil
1/2 cup unsweetened coconut milk
12 medium-size to large fresh curry leaves
2 tablespoons finely chopped fresh cilantro leaves and tender stems

Steps:

  • Combine masala, salt and tamarind paste in a medium bowl. Add shrimp and toss them with the mixture. Cover and refrigerate for 30 minutes, or up to 2 hours. Do not overmarinate, as the acidic tamarind will make the shrimp rubbery after 2 hours' contact.
  • Heat oil in a medium skillet over medium-high. Add shrimp in a single layer. Reserve any excess marinade. Sear the shrimp for 30 seconds to 1 minute per side.
  • Pour coconut milk and any residual marinade over shrimp, add curry leaves and stir once or twice. Cook curry uncovered, stirring occasionally, until shrimp are salmon-orange and curled but still tender and the sauce is slightly thick, about 3 minutes. Sprinkle with cilantro and serve immediately.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 12 grams, Sodium 648 milligrams, Sugar 0 grams, TransFat 0 grams

PRAWNS (SHRIMP) IN TAMARIND SAUCE



Prawns (Shrimp) in Tamarind Sauce image

Make and share this Prawns (Shrimp) in Tamarind Sauce recipe from Food.com.

Provided by Latchy

Categories     One Dish Meal

Time 23m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons canola oil
1 onion, sliced very fine
2 red chilies, seeded and sliced very fine
20 green king prawns, peeled and deveined with tail intact, can leave head on to if you wish (shrimp)
2 tablespoons finely chopped garlic
1/4 cup tamarind juice
2 tablespoons palm sugar
2 tablespoons fish sauce
2 spring onions, sliced (green onion)
fresh coriander leaves, to garnish

Steps:

  • Heat oil in wok until smoking then add onion and chili and stir fry for 30 seconds.
  • Add prawns and garlic, stir fry until prawns are just starting to colour, around 2 minutes.
  • Add tamarind water, palm sugar and fish sauce and stir fry until the prawns are cooked and the sauce has slightly thickened, around 3 minutes Transfer to a serving plate and garnish with the spring onion and coriander leaves.
  • Serve with Jasmine rice.

SHRIMP, CILANTRO AND TAMARIND SOUP



Shrimp, Cilantro and Tamarind Soup image

Goan cuisine is known for its bold use of sourness, heat and spices. Seafood occupies an important position in Goan food, and, in this shrimp soup, tamarind is used to provide sourness while chiles provide heat. Here, the raw shrimp are cooked slowly over low heat, helping the stock to develop its rich savoriness. But the method also works spectacularly with frozen shrimp, and you can use shrimp with their tails left on, if you prefer. Whatever you do, be sure to avoid using those thick, syrupy tamarind concentrates. They lack tamarind's fruity flavor and carry a noticeable artificial aftertaste. Serve with toasted slices of lightly buttered bread to finish off any remaining liquid in the soup bowl.

Provided by Nik Sharma

Categories     dinner, lunch, weekday, seafood, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 pound large raw shrimp, fresh or frozen, shelled and deveined
4 cups warm water
2 tablespoons extra-virgin olive oil
1 small yellow or white onion, peeled and finely minced
4 garlic cloves, peeled and grated
1/4 cup tomato paste
1/2 teaspoon black pepper
1 tablespoon tamarind paste (not concentrate)
Kosher salt
1 bunch cilantro, leaves and stems minced
1 green chile, such as serrano or Thai chile, thinly sliced

Steps:

  • Place the shrimp and the water in a medium saucepan. Cook over low heat until the shrimp turns pink, about 10 minutes for fresh shrimp and 15 minutes for frozen. Increase the heat to high, bring the liquid to a boil and immediately remove from heat. Separate the shrimp and the liquid, and reserve both.
  • Wipe the saucepan dry with a clean paper towel. Heat the oil in the saucepan over medium. Add the onion and sauté for 3 to 4 minutes until it turns translucent. Add the garlic and sauté for 1 minute. Stir in the tomato paste and cook for another 3 to 4 minutes, until the tomato paste begins to deepen in color. Add the black pepper and tamarind paste, then stir in the reserved cooking liquid and mix until fully combined. Taste and season with salt.
  • Increase the heat to high and bring the liquid to a boil. Remove from heat and fold in the reserved shrimp, cilantro and green chile. Serve hot.

COCONUT SHRIMP WITH TAMARIND GINGER SAUCE



Coconut Shrimp with Tamarind Ginger Sauce image

Categories     Ginger     Appetizer     Fry     Cocktail Party     Coconut     Shrimp     Summer     Tamarind     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 hors d'oeuvre servings

Number Of Ingredients 20

For sauce
1 teaspoon tamarind concentrate*
1 1/2 tablespoons fresh lime juice
2/3 cup mayonnaise
1 1/2 tablespoons mild honey
2 teaspoons Dijon mustard
1 teaspoon finely grated peeled fresh ginger
1/4 teaspoon salt
For shrimp
4 cups sweetened flaked coconut (10 ounces)
1 cup all-purpose flour
3/4 cup beer (not dark)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cayenne
1 large egg
6 cups vegetable oil
48 medium shrimp (1 1/2 pound), peeled, leaving tail and first segment of shell intact, and, if desired, deveined
Special Equipment
a deep-fat thermometer

Steps:

  • Make sauce:
  • Whisk tamarind concentrate into lime juice in a small bowl until dissolved. Stir in remaining sauce ingredients and chill, covered.
  • Prepare shrimp:
  • Coarsely chop coconut and transfer half to a shallow soup bowl or pie plate.
  • Whisk together flour, beer, baking soda, salt, cayenne, and egg in a small bowl until smooth.
  • Heat oil in a 4- to 6-quart deep heavy pot over moderately high heat until it registers 350°F on thermometer.
  • While oil is heating, coat shrimp:
  • Hold 1 shrimp by tail and dip into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere. Transfer to a plate and coat remaining shrimp in same manner, adding remaining coconut to bowl as needed.
  • Fry shrimp in oil in batches of 8, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towels to drain and season lightly with salt. Skim any coconut from oil and return oil to 350°F between batches.
  • Serve shrimp with sauce.
  • Available at Latino and Indian restaurants and at Kalustyan's (212-685-3451).

GRILLED SHRIMP WITH TAMARIND SAUCE



Grilled Shrimp with Tamarind Sauce image

Categories     Shrimp     Summer     Grill/Barbecue     Tamarind     Gourmet

Yield Serves 4 as a main course

Number Of Ingredients 12

1 1/2 lb jumbo (8 to 12 per lb) shrimp
3 teaspoons sea salt dissolved in 11/2 cups water
For tamarind sauce
1 tablespoon tamarind from a pliable block
1/3 cup water
1 tablespoon peanut oil
1 tablespoon chopped cleaned fresh cilantro roots and/or stems, pounded to a paste
1 tablespoon minced garlic
1 tablespoon Sriracha or other Asian hot chile sauce
1 1/2 tablespoons palm sugar, or to taste
1 tablespoon Asian fish sauce (preferably Thai naam pla), or to taste
Garnish: 2 fresh serrano or jalapeño chiles, seeded, halved lengthwise, and finely julienned crosswise; and fresh cilantro sprigs

Steps:

  • Prepare grill for cooking.
  • Soak shrimp (still in shells) in salt water 5 minutes, then rinse well in a colander.
  • Make sauce:
  • Place tamarind in a bowl with water and rub with your fingers to dissolve pulp. Pour through a sieve into a bowl, pressing hard on solids, and discard solids.
  • Heat oil in a small heavy saucepan over moderate heat until hot but not smoking, then cook cilantro paste and garlic, stirring, until fragrant. Stir in hot sauce, 3 tablespoons tamarind juice, palm sugar, and fish sauce. Simmer until thickened to consistency of light syrup, about 3 minutes.
  • Grill shrimp:
  • Snip shells of shrimp with scissors down center of back, from wide end to second-to-last tail section. Butterfly shrimp in their shells, making a deep incision along length of back where shells are cut, and devein.
  • Grill shrimp on their sides on an oiled rack set 5 to 6 inches over glowing coals until shells are pink and slightly charred and shrimp are just cooked through, 3 to 4 minutes on each side. (Alternatively, grill shrimp in a hot well-seasoned ridged grill pan over moderate heat.)
  • Spoon tamarind sauce over shrimp (still in shells) in a serving dish.

More about "prawns shrimp in tamarind sauce recipes"

TAMARIND SHRIMP (MALAYSIAN ASSAM PRAWNS) - WOK & SKILLET
tamarind-shrimp-malaysian-assam-prawns-wok-skillet image
2018-10-16  · Instructions. Place tamarind pulp in a small bowl and add 1/4 cup of warm water. Allow to soak for 15 minutes, then use a spoon to stir the mixture. Pour the tamarind juice over the shrimp. Add sugar and dark soy sauce to the shrimp…
From wokandskillet.com
5/5 (1)
Total Time 25 mins
Category Main Course
Calories 214 per serving
  • Place tamarind pulp in a small bowl and add 1/4 cup of warm water. Allow to soak for 15 minutes, then use a spoon to stir the mixture.
  • Pour the tamarind juice over the shrimp. Add sugar and dark soy sauce to the shrimp. Stir well to combine all ingredients.
  • Heat cooking oil in a wok over medium-high heat. Just as the wok starts to smoke a little, add the shrimp to the wok in one single layer.
See details


SAUTéED SHRIMPS WITH TAMARIND SAUCE | RECIPE - KITCHEN STORIES
sauted-shrimps-with-tamarind-sauce-recipe-kitchen-stories image
Step 3/4. 1 tbsp tamarind paste. 4 tbsp sugar. salt. pepper. Remove shrimps from the pot to a plate and set aside. Add tamarind paste, sugar, salt, and pepper to the pot. Cook …
From kitchenstories.com
4.5/5 (10)
Category Main
Servings 2
Total Time 15 mins
  • Peel and mince garlic. Heat vegetable oil in a pot set over medium-high heat. Add garlic and sauté until fragrant.
  • Remove shrimps from the pot to a plate and set aside. Add tamarind paste, sugar, salt, and pepper to the pot. Cook on medium-high heat until slightly thickened.
  • Add the sautéed shrimps and stir carefully so that the shrimps cooked through and coated with the sauce. Season to taste with salt and pepper. Enjoy!
See details


PRAWNS IN SPICY TAMARIND SAUCE RECIPE RECIPE - GOOD FOOD
prawns-in-spicy-tamarind-sauce-recipe-recipe-good-food image
2017-04-13  · 2. To make the sauce, combine ¼ cup of tamarind water with the rest of the ingredients and stir to dissolve the sugar. 3. Heat oil in a wok over a high heat until hot but not smoking. Stir-fry shallots and garlic for about 30 seconds. Add prawns and stir-fry for about 2 minutes, until they change colour. Add the sauce …
From goodfood.com.au
Servings 4
Total Time 30 mins
Category Dinner
  • First, make the tamarind water by covering the pulp with 250ml boiling water. When it is cool, mix well with your hands to create a thick liquid. Push this through a fine sieve to remove any solids.
  • To make the sauce, combine ¼ cup of tamarind water with the rest of the ingredients and stir to dissolve the sugar.
  • Heat oil in a wok over a high heat until hot but not smoking. Stir-fry shallots and garlic for about 30 seconds. Add prawns and stir-fry for about 2 minutes, until they change colour. Add the sauce and continue to stir-fry until the prawns are cooked. Spoon into a large bowl, garnish with coriander and serve.
See details


TAMARIND SHRIMP (MALAYSIAN ASSAM PRAWNS) RECIPE - SIDECHEF
tamarind-shrimp-malaysian-assam-prawns-recipe-sidechef image
2021-04-07  · Place Tamarind Pulp (1 Tbsp) in a small bowl and add Water (1/4 cup) . Allow to soak for 15 minutes, then use a spoon to stir the mixture. Step 2. Pour the tamarind juice over the Shrimp (1 lb) . Add Granulated Sugar (1 Tbsp) and Dark Soy Sauce (1/2 tsp) to the shrimp…
From sidechef.com
4/5 (1)
Total Time 30 mins
Cuisine Asian, Malaysian
Calories 44 per serving
  • Place Tamarind Pulp (1 tablespoon) in a small bowl and add Water (1/4 cup). Allow to soak for 15 minutes, then use a spoon to stir the mixture.
  • Pour the tamarind juice over the Shrimp (1 pound). Add Granulated Sugar (1 tablespoon) and Dark Soy Sauce (1/2 teaspoon) to the shrimp. Stir well to combine all ingredients. Allow the shrimp to marinate for 15 minutes, then separate the shrimp from the marinade liquid.
  • Heat Cooking Oil (2 tablespoon) in a wok over medium-high heat. Just as the wok starts to smoke a little, add the shrimp to the wok in one single layer. Leave the shrimp untouched for about 30 seconds to allow the shrimp to char slightly, then use a wok spatula to flip the shrimp to cook the other side. Stir-fry to ensure even cooking.
  • Just before the shrimp are fully cooked, pour the marinade liquid into the wok. If you prefer your Tamarind Shrimp with more sauce, simply add more water.
See details


THAI STIR-FRIED TAMARIND SHRIMP RECIPE - THE SPRUCE EATS
thai-stir-fried-tamarind-shrimp-recipe-the-spruce-eats image
2020-04-06  · 1 red chili (fresh, minced, or dried crushed chili, to taste) 2 tbsp. coconut oil (or other type vegetable oil for stir-frying) For the Stir-Fry Sauce. 1 1/2 tbsp. tamarind paste. 1/4 cup hot water. 1/4 cup sugar (brown packed) 1/4 cup fish sauce. 2 tbsp. chili sauce (or 1/2 to 1 tsp. cayenne pepper) Rate This Recipe.
From thespruceeats.com
Calories 422
Saturated Fat 1g 5%
Cholesterol 261mg 87%
Total Fat 11g 14%
See details


SHRIMP WITH TAMARIND SAUCE - TASTY KITCHEN
shrimp-with-tamarind-sauce-tasty-kitchen image
2011-07-09  · To make the sauce: Heat 1 Tablespoon of cooking oil in a small saucepan over medium heat, stir in the garlic and cook until just turning brown. Add a cup of chicken stock, 3 tablespoons tamarind juice, sugar, and fish (or soya) sauce. Simmer until thickened to the consistency of light syrup. Try your sauce …
From tastykitchen.com
See details


THAI SPICY TAMARIND SHRIMP RECIPE (KUNG YAI PAD SOM MAKAHM …
thai-spicy-tamarind-shrimp-recipe-kung-yai-pad-som-makahm image
Spicy Tamarind Shrimp Recipe ... 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). Turn off heat and add the fried shallots, garlic and dried …
From templeofthai.com
See details


PRAWNS IN TAMARIND SAUCE - THAI SEAFOOD DISH - RECIPE AND HOW …
prawns-in-tamarind-sauce-thai-seafood-dish-recipe-and-how image
Prawn in tamarind sauce are one of the must-order dishes when people go to restaurants in Thailand. Perfectly cooked prawns with well-balanced tamarind sauce make this menu popular and here is how to make it. Ingredients of This Menu. 10 prawns [ cut in half] 1/2 cup of flour; 9-10 of sliced red onions; 10 cloves of sliced garlic; 10 dried finger chilies; 1 coriander; 2 oz of tamarind …
From kodthai.com
See details


TAMARIND SHRIMP (ASAM KO PRAWNS) - ROTI N RICE
2018-07-02  · Add sugar, salt, ground pepper, prepared tamarind pulp, and sweet soy sauce to the shrimp. Mix well and allow it to marinate for 30 minutes. Heat vegetable oil in a large skillet. Transfer shrimp with tongs from the marinate into the pan. Fry shrimp …
From rotinrice.com
Cuisine Malaysian
Total Time 17 mins
Category Main Course
Calories 140 per serving
  • Rinse tamarind pulp. Place in a small bowl. Add 2 tablespoon hot water. Mash tamarind pulp with a fork.
  • Remove the heads from the shrimp. Trim the tails and cut a slit down the back of each shrimp. Remove the vein. Rinse and drain. Place shrimp in a bowl.
See details


VIETNAMESE TAMARIND PRAWNS TôM RANG ME - BEYOND SWEET AND …
2021-03-04  · You can also make your own tamarind paste using this NYT recipe. For this recipe, you need to make tamarind water from the paste. Fish sauce: use a quality fish sauce. Some of my favorite brands are Three Crabs, Flying Lion Premium Fish Sauce, and Red Boat Fish Sauce. Prawns: for this recipe I used local spot prawns …
From beyondsweetandsavory.com
5/5 (10)
Servings 4
Cuisine Vietnamese
Category Appetizer
  • To make the tamarind water, soak the tamarind paste in boiling water for 5 minutes breaking up any chunks with a spoon. Set aside until cool enough to handle. Pass the mixture through a sieve to get the tamarind water.
  • To make the tamarind sauce, in a bowl whisk together tamarind water, fish sauce, and sugar until well combined.
See details


TAMARIND PRAWNS RECIPE (ASSAM PRAWNS) 亚参虾食谱 - HUANG …
2021-02-06  · Cooking Tamarind Prawns: First, heat up 2 tbsp cooking oil in a wok over medium-high heat. Then add the drained prawns onto the wok in one single layer. Leave the prawn to pan fry for about 30 seconds to allow the prawn to char slightly. Then flip the prawn …
From huangkitchen.com
Reviews 1
Category Main Course
  • First, heat up 2 tbsp cooking oil in a wok over medium-high heat. Then add the drained prawns onto the wok in one single layer. Leave the prawn to pan fry for about 30 seconds to allow the prawn to char slightly. Then flip the prawn to cook on the other side. Stir-fry to ensure even cooking. When done, remove from wok, drained off excess oil and set aside.
See details


DEEP-FRIED SHRIMP IN TAMARIND SAUCE - GUSTO TV
2021-03-09  · In a wok or heavy-bottomed pot over medium-high, heat the oil for deep-frying to 350°F (177°C). Pat the shrimp dry with paper towels. Deep-fry the shrimp for 2 to 3 minutes, or until cooked. Remove with a slotted spoon or spider, and drain on the paper towels. Reheat the tamarind sauce, then add the shrimp …
From gustotv.com
Servings 1
Category Appetizer, Mains
  • For the tamarind sauce, combine all of the ingredients together in a small saucepan. Cook, stirring, over medium heat, for 3to 4minutes or until the mixture starts to become sticky. Remove the pan from the heat and set aside.
  • Line a large plate with paper towels. In a wok or heavy-bottomed pot over medium-high, heat the oil for deep-frying to 350F (177C). Pat the shrimp dry with paper towels.
  • Deep-fry the shrimp for 2to 3minutes, or until cooked. Remove with a slotted spoon or spider, and drain on the paper towels.
  • Reheat the tamarind sauce, then add the shrimp and mix well. Serve garnished with the fried garlic and dried chilies.
See details


PRAWN IN TAMRIND SAUCE - WELCOME TO VAHREHVAH
2019-02-26  · • Tamarind juice - half cup. • Coriander leaves - 2 bunch. Method: Take a pan and dry roast the popy seeds, dessicated coconut powder and roast it well. put this in a blender and make a fine paste. In a shrimp bowl add ginger garlic paste, salt, turmeric powder, red chili powder and mix it well. And fry the shrimp …
From vahrehvah.com
5/5 (4)
Total Time 20 mins
Servings 2
Calories 100 per serving
  • Take a pan and dry roast the popy seeds, dessicated coconut powder and roast it well. put this in a blender and make a fine paste.
  • In a shrimp bowl add ginger garlic paste, salt, turmeric powder, red chili powder and mix it well. And fry the shrimp in hot oil. Then transfer into a plate.
  • In a same pan add oil, mustard seeds, cumin seeds, fenugreek seeds, onions, salt and saute it well. And add chopped green chilies, curry leaves, pinch of turmeric and cook it for 2 minutes.
  • Now add ginger garlic paste, red chili powder, coriander powder, water and popy seeds and coconut paste and cook in a slow flame for 3 to 4 minutes.
See details


SOUTHERN THAI TAMARIND PRAWNS - MARION'S KITCHEN
2020-10-05  · Season the prawns with salt. Toss the prawns in the flour and then carefully add the prawns into the hot oil. Cook for 2-3 minutes until opaque and cooked through. Drain on paper towel. STEP 4. To serve, place the prawns on a plate. Pour over the sauce. Sprinkle over the garlic chips, the crispy chillies and the fried shallots.
From marionskitchen.com
Servings 4
Estimated Reading Time 1 min
Category INGREDIENT
See details


PRAWNS IN TAMARIND SAUCE RECIPE - AWESOME CUISINE
King Prawns – 10 to 12, raw, peeled, shells reserved, tails and head intact Butter – 1 1/2 tblsp + 1/2 tblsp Garlic – 1 clove Dry Red Chilli – 1 Onion – 1/2, small, sliced Chicken Stock – 125 ml Tamarind Paste – 75 gms Coriander Leaves – few, chopped. Method: 1. Heat 1 1/2 tblsp butter in a pan over medium flame. 2. Add the ...
From awesomecuisine.com
Estimated Reading Time 1 min
See details


SHRIMP WITH TAMARIND SAUCE RECIPES
Sear the shrimp for 30 seconds to 1 minute per side. Pour coconut milk and any residual marinade over shrimp, add curry leaves and stir once or twice. Cook curry uncovered, stirring occasionally, until shrimp are salmon-orange and curled but still tender and the sauce is slightly thick, about 3 minutes.
From tfrecipes.com
See details


HOW TO MAKE TAMARIND PRAWNS/ASSAM PRAWNS | TASTY …
Hi everyone I’m aloja and welcome back to my kitchen’s Diary Today’s recipe is a sweet,tangy and delicious Nyonya dish PRAWNS IN TAMARIND SAUCE /ASSAM PRAWNS...
From youtube.com
See details


PRAWNS (SHRIMP) IN TAMARIND SAUCE RECIPE | CHAMPSDIET.COM
Healthy recipes - discover ChampsDiet healthy recipes, including healthy breakfasts, lunches, dinners and snacks. Good food ideas, family meal recipes.
From champsdiet.com
See details


STIR-FRIED PRAWN UDON NOODLES :: STIR-FRIED SHRIMP NOODLES :: EASY …
2021-10-14  · Stir-Fried Prawn Udon Noodles :: Stir-Fried Shrimp Noodles :: Easy Recipe. I made stir-fried udon with prawn. It’s easy to make, the ingredients are simple, and the taste is very good. You can also apply various Ingredients to your liking. *** Weighing is scale (g), rice spoon (tbsp), teaspoon (tsp) weighing. [For 1 person] Ingredients-200g Udon noodles-5-6 Prawns-100g Cabbage-70g Onion-40g ...
From foodiebadge.com
See details


PRAWNS SHRIMP IN TAMARIND SAUCE- TFRECIPES
PRAWNS (SHRIMP) IN TAMARIND SAUCE. Make and share this Prawns (Shrimp) in Tamarind Sauce recipe from Food.com. Recipe From food.com. Provided by Latchy. Categories One Dish Meal. Time 23m. Yield 4 serving(s) Number Of Ingredients 10. Ingredients; 2 tablespoons canola oil: 1 onion, sliced very fine: 2 red chilies, seeded and sliced very fine : 20 green king prawns, peeled and …
From tfrecipes.com
See details


SHRIMP IN TAMARIND SAUCE RECIPE | ASSAM PRAWNS - YOUTUBE
For those who love the taste and flavour of assam or Tamarind, this Assam Prawns dish is for you. Adjust the level of sourness by adjusting the amount of tam...
From youtube.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How do you cook prawns in tamarind sauce?
Add tamarind water, palm sugar and fish sauce and stir fry until the prawns are cooked and the sauce has slightly thickened, around 3 minutes Transfer to a serving plate and garnish with the spring onion and coriander leaves. Serve with Jasmine rice.
How do you marinate shrimp in tamarind juice?
Pour the tamarind juice over the Shrimp (1 lb) . Add Granulated Sugar (1 Tbsp) and Dark Soy Sauce (1/2 tsp) to the shrimp. Stir well to combine all ingredients. Allow the shrimp to marinate for 15 minutes, then separate the shrimp from the marinade liquid.
How to cook shrimp with tamarind pulp?
Place Tamarind Pulp (1 Tbsp) in a small bowl and add Water (1/4 cup) . Allow to soak for 15 minutes, then use a spoon to stir the mixture. Pour the tamarind juice over the Shrimp (1 lb) . Add Granulated Sugar (1 Tbsp) and Dark Soy Sauce (1/2 tsp) to the shrimp. Stir well to combine all ingredients.
How do you cook prawns in a wok?
DIRECTIONS Heat oil in wok until smoking then add onion and chili and stir fry for 30 seconds. Add prawns and garlic, stir fry until prawns are just starting to colour, around 2 minutes.

Related Search