Prawns with Tamarind Sauce

Ingredients Prawns with Tamarind Sauce

  • 12 large green prawns
  • 2 tbsp sesame oil
  • 1 red chilli, sliced diagonally, fine
  • 1 pair kaffir lime leaves, finely sliced
  • 1 tbsp crispy fried shallots
  • 1/2 cup rice flour

Tamarind sauce

  • 2 shallot onions, diced
  • 6 cloves garlic, crushed
  • 35g of wet tamarind block
  • 1/2 cup hot water
  • 8 tbsp palm sugar
  • 4 tbsp fish sauce
  • 1/4 tsp salt
  • 1 tbsp sesame oil
  • 1 red chilli, finely chopped


Tamarind sauce

  1. Soak the tamarind in 1/2 cup of boiling water for 10 minutes. Tip into a strainer to extract tamarind water, push the pulp through the strainer using the back of a spoon to remove the paste, scrape the paste from the underneath side of the strainer, stir to combine to make tamarind water.
  2. Heat sesame oil in the wok over a low heat, add shallots and garlic, simmer until onion is opaque.
  3. Add tamarind paste, palm sugar, chilli, fish sauce, salt and stir until sauce reduces and slightly thickens.


  1. Remove heads from prawns, peel leaving tail intact and de-vein. Dust prawns in rice flour.
  2. Heat sesame oil in pan over medium heat. Cook on one side until crispy and turn prawns to cook the other side.
  3. Spoon sauce on serving plate, top with prawns, sprinkle with crispy fried shallots, chilli and kaffir lime and drizzle with tamarind sauce to serve.

Prep time: 15 min
Cook time: 20 min
Serves 2

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About Melissa Frohloff

Melissa is Bush 'n Beach Fishing magazine's celebrity chef. She is happy to share all her tasty recipes.

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