Medium size prawns: 100g
Tamarind paste: 50g
Sugar: 50g
Seasoning: 30g
Garlic: 10g
Cooking oil: 20g
Method:
+ 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.
ooo looks good
ReplyDeleteI'll have to try it sometime
yummy... i remember the tamarind crabs i had when i was back in Ho Chi Minh City.... yum yum
ReplyDeleteThe picture looks very good, yummy.
ReplyDeleteOh, yum. I'm drooling despite the fact I can't smell it. And, I bet it smells so good!
ReplyDeletewa! wa! *chết*
ReplyDeleteso many nice food in ur blog..
ReplyDeletebut can see canot touch.
Ouch:(
wow! *drooing* lip smacking good!
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteThat looks awesome. They would charge a lot for something like that at a restaurant here. I wonder where I could find tamarind paste?
ReplyDeleteyum, that sounds delicious!
ReplyDeletengon qua !
ReplyDeleteAh, Tom rang me. yum yum
ReplyDeleteTamarind paste can be found in any Vietnamese or Chinese grocery store in the States.
Hello.
ReplyDeleteDo 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 ?
I notice you are extremely generous in sharing excellent recipes with us here..which is why i keep on coming back..it's addictive :)
ReplyDeleteHi,
ReplyDeleteCergie, Je ne pas parlez francais :)
Genevieve, of course, it makes from fresh tamarin fruit.
black feline, I'm glad that you like my posts.
It looks delicious, i'll try your receipt :)
ReplyDeleteThx for sharing!
p.s: Thanks for leaving comment on my blog, hì! I didn't update it as often as i should +__+
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.
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