Wednesday, April 19, 2006

Sauteed Prawns With Peanuts and Tamarind Sauce

This rich dish is one of the most popular on our menu at Wild Rice. Sweet, sour and nutty. Try the recipe.

Tom me

Medium size prawns: 100g
Tamarind paste: 50g
Sugar: 50g
Seasoning: 30g
Garlic: 10g
Cooking oil: 20g

+ To make the tamarind sauce:
* First: put one bowl of water in a pot; bring to a boil then put tamarind paste in; simmer until the sauce is watery then filter out all the tamarind seeds and fibre.
* Next: pour the above tamarind sauce; seasoning; sugar & chicken powder into a pot; bring to the boil until the sauce is thick. The sauce should have a sweet & sour taste.

+ To prepare the prawns:
- Wash prawns thoroughly.
- Put some water in a pot; bring to a boil then put prawns in. Boil for about 5 minutes.
- Put cooking oil into a saucepan; heat until very hot; put chopped garlic in and stir until it browns slightly; put prepared tamarind sauce & prawns in; mix well then sprinkle peanuts on top.

Serve hot.


Monika said...

ooo looks good

I'll have to try it sometime

mybabybunny said...

yummy... i remember the tamarind crabs i had when i was back in Ho Chi Minh City.... yum yum

Sandy Hatcher-Wallace said...

The picture looks very good, yummy.

Victoria said...

Oh, yum. I'm drooling despite the fact I can't smell it. And, I bet it smells so good!

Cỏ Tím said...

wa! wa! *chết*

Winn said...

so many nice food in ur blog..

but can see canot touch.


Anonymous said...

wow! *drooing* lip smacking good!

Genevieve said...
This comment has been removed by a blog administrator.
Genevieve said...

That looks awesome. They would charge a lot for something like that at a restaurant here. I wonder where I could find tamarind paste?

extreMEly said...

yum, that sounds delicious!

FooDcrazEE said...

ngon qua !

Anonymous said...

Ah, Tom rang me. yum yum

Tamarind paste can be found in any Vietnamese or Chinese grocery store in the States.

Cergie said...

Do you speak French ?
My mother was born in Nghia-Trang (Thang-Hoa) and I at Saïgon.
I'm living in France and I know many Vietnamise people hier. Vietnamise are very good cookers an't they ?

black feline said...

I notice you are extremely generous in sharing excellent recipes with us here..which is why i keep on coming's addictive :)

Van Cong Tu said...

Cergie, Je ne pas parlez francais :)
Genevieve, of course, it makes from fresh tamarin fruit.
black feline, I'm glad that you like my posts.

..·:.**.:·..HomY_n_JunE..·:.**.:·.. said...

It looks delicious, i'll try your receipt :)
Thx for sharing!

p.s: Thanks for leaving comment on my blog, hì! I didn't update it as often as i should +__+

Anonymous said...

hi, i was wondering what exactly is in your "seasoning"? you also mentioned putting chicken powder but didn't specify how much. could you please clarify? thanks.

Invertir en Oro said...

That looks awesome. They would charge a lot for something like that at a restaurant here.

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