Prawns Shrimp In Tamarind Sauce Recipes

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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.

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

SHRIMP IN SPICY TAMARIND SAUCE



Shrimp in Spicy Tamarind Sauce image

Categories     Sauce     Fry     Shrimp     Raw     Tamarind     Boil

Yield serves 4 with 2 or 3 other dishes

Number Of Ingredients 11

Flavoring Sauce
1 1/2 tablespoons sugar
1/4 cup Tamarind Liquid (page 319)
2 tablespoons fish sauce
2 teaspoons Huy Fong brand Sriracha chile sauce
1 1/2 pounds large shrimp, peeled and deveined
Salt
2 tablespoons canola or other neutral oil
1 shallot, finely chopped (about 1/4 cup)
2 cloves garlic, minced
3 or 4 sprigs cilantro

Steps:

  • To make the flavoring sauce, in a small bowl, combine the sugar, tamarind liquid, fish sauce, and chile sauce and stir to dissolve the sugar. Because tamarind liquid varies, taste the sauce and adjust the flavors, if necessary. Add extra sugar to reduce tartness, fish sauce for more savory depth, chile sauce for extra heat, or water to dilute.
  • Refresh the shrimp by putting them in a colander and tossing them with a liberal amount of salt. Rinse immediately under lots of cold water and press gently to drain well.
  • In a wok or large skillet, heat the oil over high heat until hot but not smoking. Add the shallot and garlic and stir-fry for about 30 seconds, or until fragrant. Add the shrimp and stir-fry for about 1 minute, or until they have turned pinkish orange and are half cooked. They will release juice and look shiny.
  • Give the flavoring sauce a stir, pour it over the shrimp, and stir to coat the shrimp. Let the sauce come to a vigorous boil, stirring occasionally to keep the elements moving. The sauce will reduce to a thickish consistency in 2 to 3 minutes.
  • Transfer the shrimp and sauce to a deep plate or shallow bowl. Garnish with the cilantro and serve immediately.
  • Refreshing Peeled Shrimp
  • Most shrimp sold in the United States are frozen, so whenever I use peeled raw shrimp in a recipe, I like to return a bit of the sea to them. I do this by tossing the shrimp with a liberal amount of salt, and then immediately rinsing them under cold running water. This simple step gives the shrimp a fresher flavor.

SPICY TAMARIND SHRIMP



Spicy Tamarind Shrimp image

Provided by Mai Pham

Categories     Onion     Appetizer     Sauté     Shrimp     Jalapeño     Shallot     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

1 3-inch block tamarind with seeds,* cut into 4 pieces
12 uncooked large shrimp
1/3 cup chopped shallots
4 garlic cloves, minced
1/4 cup chicken broth or water
2 1/2 tablespoons fish sauce (nam pla or nuoc nam)*
2 tablespoons Chinese rice wine or dry Sherry
1 1/2 tablespoons (packed) light brown sugar
3 tablespoons vegetable oil
1/2 small onion, cut into thin wedges
2 green onions, cut into 2-inch lengths
1 jalapeño chile, cut into thin rings
Chopped fresh cilantro

Steps:

  • Place tamarind in metal bowl; add enough boiling water to cover. Let stand 15 minutes to soften. Drain. Press pulp through sieve, reserving 3 tablespoons strained pulp.
  • Using scissors, cut shell of each shrimp all the way to tail end, exposing vein. Remove vein. Loosen shrimp shells but do not remove.
  • Mix shallots and garlic in small bowl; set aside 1 tablespoon shallot mixture. Tuck remaining shallot mixture under shrimp shells.
  • Mix 3 tablespoons tamarind, broth, fish sauce, wine, and sugar in small bowl. Heat oil in heavy large skillet over high heat. Add reserved 1 tablespoon shallot mixture and onion wedges and sauté 1 minute. Add shrimp and sauté 1 minute. Add tamarind mixture and sauté until shrimp are opaque in center and sauce coats shrimp thickly, about 3 minutes longer. Mix in green onions and chile. Transfer to platter. Sprinkle with cilantro and serve.
  • *Available at Asian markets.

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.

PRAWNS ( SHRIMP ) IN LIME COCONUT SAUCE



Prawns ( Shrimp ) in Lime Coconut Sauce image

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

Provided by JustJanS

Categories     Asian

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup shredded coconut (not sweetened)
500 g large raw shrimp
1 teaspoon shrimp paste
1 cup coconut milk
1 cup water
2 stems lemon grass root, white part only finely chopped
3 kaffir lime leaves
2 teaspoons chopped red chili peppers
2 tablespoons tamarind paste
2 teaspoons fish sauce
1 teaspoon soft brown sugar
2 limes, just the zest cut into long shreds

Steps:

  • Spread the coconut on an oven tray and toast it in a slow (150c) oven until it's dark golden, shaking the tray occasionally. Peel and devein the prawns, leaving the talis intact.
  • Place the shrimp paste on a small piece of foil, fold one side over, then fold it into a parcel. Cook the parcel under a hot grill (broiler) for 2 minutes each side.
  • Combine the coconut milk and water in a wok or frying pan and cook over medium heat until just boiling. Add the lemon grass, lime leaves and chilli; reduce the heat and simmer for 7 minutes. Add the shrimp paste, tamarind, fish sauce and sugar and simmer for 8 minutes.
  • Add the prawns to the sauce and cook for 5 minutes or until they turn pink. Sprinkle with the toasted coconut, lime shreds then serve with steamed rice.

Nutrition Facts : Calories 407.1, Fat 15.5, SaturatedFat 13.4, Cholesterol 157.5, Sodium 987.1, Carbohydrate 50.5, Fiber 1.6, Sugar 44.6, Protein 18.6

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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 long do you cook prawns in stir fry?
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.
How do you cook shrimp with soy sauce and sugar?
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. Heat Cooking Oil (2 Tbsp) in a wok over medium-high heat.
What is tamarind shrimp?
Tamarind Shrimp. Tamarind Shrimp (or Assam Prawns) is a Malaysian Nyonya dish that is so easy to prepare and yet delivers huge flavor. The sweet, sour and savory flavors of tamarind pair so well with the shrimp. Best of all, it’s ridiculously easy to prepare with only 4 ingredients! Tamarind Shrimp, also known as Assam Prawns is a well-loved...

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