Prawns with tomato & tamarind

Cooking Meat Prawns with tomato & tamarind

Gather fiery chillies, bunches of feathery coriander and this easy Vietnamese recipe, and youre all set to make a fresh and delicious midweek meal.

Lables: High protein Low carb Low fat Low kilojoule Low sugar Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. Combine the passata, stock, tamarind, sugar and fish sauce in a jug.
  2. 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.
  3. 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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185ml passata
125ml Massel chicken style liquid stock
1 tbsp tamarind puree
1 tbsp caster sugar
2 tsp fish sauce
1 tbsp vegetable oil
2 garlic cloves, finely chopped
1 long fresh red chilli, finely chopped
800g green prawns, peeled leaving tails intact, deveined
Steamed rice, to serve
Fresh coriander sprigs, to serve

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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