Hot and sour prawns with snake beans and noodles

Author:: Lynne Mullins
Time:: < 30 mins
Difficulty:: Medium
Special options:: Dairy-free, Nut-free, Egg-free

Tamarind comes in many forms and is often sold as a concentrate or puree, both of which are convenient to use. The concentrate is a thick, molasses-type liquid made by boiling down the pulp after it has been strained to remove the seeds and fibre.

Hot and sour prawns with snake beans and noodles

Photo: Jennifer Soo

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Ingredients

2 tbsp vegetable oil
2 cloves garlic, very finely sliced
2 small red chillies, finely chopped (to taste)
1 tbsp tomato paste
1 bunch snake beans, (200g) cut into 5-6cm lengths
1 1/2 tbsp sugar
3 tbsp fish sauce
2 tsp tamarind concentrate mixed with 185ml water
16 large green (raw) king prawns, peeled and deveined with tails intact
2 very ripe roma tomatoes, chopped
800g fresh rice noodles
Half bunch coriander leaves
1 cup bean shoots

Method

Heat oil in a wok over medium heat and add garlic and chillies. Stir-fry for 1-2 minutes until aromatic then add tomato paste and stir well. Add beans with sugar, fish sauce and tamarind mixture, stir then bring to a simmer. Add prawns and tomatoes and stir until prawns are just cooked and beans are tender. Place noodles in a bowl and cover with boiling water. Set aside for 2-3 minutes. Stir to separate, then drain. To serve, divide noodles between four bowls and spoon prawn mixture over noodles. Top with coriander leaves and bean shoots.

Main ingredient:: Shellfish
Cuisine:: Malaysian
Course:: Main-course

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