White Prawns in Tamarind Sauce
by Gonkiat Muancham
Is there such a thing as a 'typical' Thai dish? Given the varied cuisines of Thailand's different provinces it's hard to put your finger on just one. However, in the realm of seafood perhaps prawns in tamarind sauce would be a good choice of culinary ambassador for the kingdom. The tamarind tree is ubiquitous to southern Thailand and prawns are an extremely popular choice of food. Chef Gonkiat of Krabi's Nakamanda Resort shows us how to rustle them up.
Preparation time: 10 minutes
Cooking time: 15 minutes
Serve: 1 portion
Ingredients:
White prawns: 200g
Tamarind sauce: 200 cc
Fried shallots: 50g
Chopped onion: 50g
Spring onion: 30g
Fried dried Thai chilli: 50g
Palm sugar: 20g
Cooking oil: 20cc
Salt and pepper: 10g
Method:
• Clean and cut the white prawns down the back and rub in salt and pepper. Deep-fry them and then set them aside.
• Heat the pan until the oil is hot, add the chopped onion, tamarind sauce and palm sugar. Stir them all together and add salt and pepper to taste.
• Put the deep-fried prawns in the pan, mixing them with the other ingredients. Do this fast so that the prawn flesh does not get hard, then remove from the heat.
• Pour the prawns and sauce out onto a plate, then arrange the prawns pleasingly. Put the spring onion on top and decorate the plate with the fried shallots fried dried chillies.
