Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 2 tablespoons of tamarind paste with 4 tablespoons of warm water, 2 tablespoons of granulated sugar, and 1/2 teaspoon of salt, stirring until well combined and the sugar is dissolved.

2. 2

   Pat 500 grams of large prawns very dry with paper towels, then lightly dust them with 2 tablespoons of cornstarch or tapioca flour, ensuring an even coating.

3. 3

   Heat 500 ml of cooking oil in a wok or deep skillet over high heat until it reaches a temperature of 180°C (350°F).

4. 4

   Flash fry the dusted prawns in batches for 60-90 seconds until they turn pink and are just cooked through, then remove with a slotted spoon and drain on a paper-lined plate.

5. 5

   In a separate clean pan, heat 2 tablespoons of cooking oil over medium heat, then sauté 3 thinly sliced shallots, 4 cloves of minced garlic, and 2-3 thinly sliced red bird's eye chilies until fragrant, for approximately 2 minutes.

6. 6

   Pour the prepared tamarind sauce into the pan with the sautéed aromatics, add 2 bruised kaffir lime leaves, and bring the mixture to a gentle simmer for 3 minutes until slightly thickened.

7. 7

   Return the flash-fried prawns to the pan with the simmering tamarind sauce and toss gently for 30 seconds to evenly coat them, ensuring they are heated through before serving immediately.