Tamarind prawns

By Sabrina Ghayour
From Saturday Kitchen

This recipe scores a Nutri-Score A. Its very healthy containing nutritious ingredients, including prawns and fresh herbs, while being low in unhealthy fats and sugars.

Equipment

• Large mixing bowl
• Frying pan
• Cling film
• Measuring spoons

Ingredients

For the marinade

• Tamarind paste: 100g/3½oz
• Clear honey: 75g/2½oz
• Garlic cloves, crushed: 2
• Light brown sugar: 2 tbsp
• Chilli oil (or olive oil if preferred): 3–4 tbsp
• Sea salt flakes: to taste

For the prawns

• Raw tiger prawns (peeled with tails on): 800g/1lb 12oz
• Vegetable oil: for frying
• Toasted sesame seeds: 2 heaped tsp
• Fresh coriander, roughly chopped: 10g
• Spring onions, thinly sliced: 3

Method

Prepare the Marinade

• Mix the tamarind paste, honey, crushed garlic, light brown sugar, and chilli oil in a large bowl until the sugar dissolves.
• Add the prawns to the marinade and mix thoroughly using your hands.
• Cover the bowl with cling film and let it marinate at room temperature for 30 minutes.

Cook the Prawns

• Heat a large frying pan over medium-high heat and drizzle in a little vegetable oil.
• Drain any excess marinade from the prawns.
• Add the prawns to the pan and fry quickly on both sides until cooked through and slightly charred (about 1 minute per side for smaller prawns; adjust cooking time for larger ones).
• If the marinade blackens slightly, don’t worry—it adds flavor!

Serve the Dish

• Spoon the prawns onto plates and sprinkle with toasted sesame seeds, chopped coriander, and sliced spring onions.

Nutri-score Health Check

This dish is rated as Nutri-Score A. The score is based on its high protein content from prawns and low levels of unhealthy fats and sugars. The score has been automatically calculated from the ingredients in the recipe and is only a guide.

Recipe FAQ

• Can I use frozen prawns for this recipe? Yes, you can use frozen prawns. Just ensure they are fully thawed and drained before marinating.
• How long can I marinate the prawns? You can marinate the prawns for up to 1 hour at room temperature, but avoid marinating them for too long as the acid in the tamarind can begin to “cook” the prawns.
• What can I substitute for tamarind paste? You can substitute tamarind paste with a mixture of equal parts of lime juice and brown sugar, or use a store-bought sweet and sour sauce.
• Is this dish spicy? The level of spiciness depends on the amount of chilli oil used. Adjust it to your taste preference.
• Can I grill the prawns instead of frying them? Yes, grilling is a great alternative! Just ensure your grill is preheated, and cook the prawns until they are opaque and slightly charred.
• What side dishes pair well with this recipe? This dish pairs well with steamed rice, quinoa, or a fresh salad to balance the flavors.
• How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
• Can I make this recipe ahead of time? You can prepare the marinade ahead of time and marinate the prawns a few hours before cooking for enhanced flavor.
• What type of oil is best for frying? Vegetable oil is ideal for frying due to its high smoke point. You can also use peanut oil or sunflower oil.
• How can I make this dish more flavorful? Add more herbs like mint or basil, or include additional spices such as cumin or coriander powder in the marinade for extra depth of flavor.