Photograph of the finished Tamarind prawns

Vietnam · Tôm rang me

Tamarind prawns

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 1.6 lb
  • Photograph of Sour tamarind Sour tamarind 3.5 oz
  • Photograph of Sugar Sugar 2.1 oz
  • Photograph of Fish sauce Fish sauce ¼ cup
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Chilli Chilli 2
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Trim the shrimp's antennae, remove the black vein from its back, and let it drain.
  2. 2 Soak the tamarind in 60 ml of warm water for 5 minutes, strain to extract the juice, and discard the seeds and fibers.
  3. 3 Pan-fry the shrimp over high heat for 4 minutes until the shells turn bright red and the edges are slightly browned, then remove and place on a plate.
  4. 4 Sauté minced garlic, then add tamarind juice, sugar, and fish sauce, and simmer for 3 minutes until the sauce thickens.
  5. 5 Return the shrimp to the pan, stir for 2 minutes until coated with sauce, then sprinkle with chili, green onions, and pepper.
Start cooking