Monday, October 13, 2014

Pwarn With Tomato And Tamaraind


800g green prawns, peeled leaving tails intact, deveined

185ml (3/4 cup) passata (tomato pasta sauce)

125ml (1/2 cup) chicken stock

1 tablespoon tamarind puree

1 tablespoon caster sugar

2 teaspoons fish sauce

1 tablespoon canola oil

2 garlic cloves, finely chopped

1 long fresh red chilli, finely chopped

Fresh coriander sprigs, to serve


Combine the passata, stock, tamarind, sugar and fish sauce in a jug.

Heat the oil in a wok over medium-high heat until just smoking. Stir-fry the garlic and chilli for 1 minute or until aromatic. Add the prawns. Stir-fry for 1-2 minutes or until the prawns just change colour.

Add passata mixture. Simmer for 3-5 minutes or until mixture thickens. Divide rice among serving plates. Top with the prawn mixture and coriander.

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