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Neil Perry's spicy tamarind prawn stir-fry

Neil Perry
Neil Perry

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Serve these spicy pawns with noodles or steamed rice.
Serve these spicy pawns with noodles or steamed rice.William Meppem

These prawns are delicious with steamed rice or over thin egg noodles. You could swap the prawns for sea scallops or diced white-fleshed fish – either way, consider tossing through some sliced seasonal asparagus. For a vegan version of this dish, cut an eggplant into 2cm cubes and fry with the other vegetables, substituting the fish sauce with soy or tamari. Enjoy.

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Ingredients

  • 2 tbsp vegetable oil

  • 1 red onion, peeled and thinly sliced

  • ½ red capsicum, seeded and cut into 5mm strips

  • 2 cloves garlic, minced

  • 8 large prawns, peeled and deveined

  • 3 or 4 sprigs coriander

For the sauce

  • 2 tbsp sugar

  • ¼ cup tamarind puree

  • 2 tbsp fish sauce

  • 2 tsp sriracha sauce

  • juice of 1 lime

Method

  1. Step 1

    To make the sauce, combine the sugar, tamarind puree, fish sauce, sriracha sauce and lime juice in a small bowl, and stir to dissolve the sugar. Set aside.

  2. Step 2

    In a wok or large skillet, heat the oil over high heat until almost smoking. Add the onion, capsicum and garlic and stir-fry until fragrant (about 30 seconds). Add the prawns and stir-fry for 1 minute, or until they have turned pinkish but are still translucent: you want them to be about half-cooked.

  3. Step 3

    Pour the sauce over the prawns and stir to coat. Let the sauce come to the boil, continuing to stir for 1-2 minutes. The sauce will reduce and thicken, cooking the prawns through.

  4. Step 4

    Spoon onto a deep plate, garnish with coriander, and serve immediately.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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