- 2 Tbsp tamarind concentrate
- 1/4 cup palm or brown sugar
- 1 long red chilli, seeded,finely chopped
- 2cm-piece ginger, peeled, grated
- 2 garlic cloves, crushed
- 1/2 tsp dried chilli flakes
- 1/3 cup water
- 1 Tbsp vegetable oil
- 1kg green prawns, peeled, deveined, tails intact
- 4 spring onions, thinly sliced
- 200g bauio beans, trimmed, cut into 5cm lengths
Method
The tamarind in this recipe is used extensively in Indian cooking and gives a delicious sour flavour. It's available in jars and cans as a paste, concentrate or pulp, from supermarkets and Asian grocery stores.
Here's how:
1 Combine the tamarind, sugar, chilli, ginger, garlic, chilli flakes and water in a jug.
2 Heat a wok or large heavy-based pan over a high heat until hot. Add 1 teaspoon of the oil and heat for another minute. Add a quarter of the prawns
3 Add the spring onion and beans to the wok or pan, and cook for 1 minute. Return the prawns to the pan. Add the tamarind mixture and cook for 1 minute, or until prawns are heated through and well combined with the sauce.
