Pwarn With Tomato And Tamaraind
Ingredients:
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
Method:
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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