Ingredients (serves 6)
- 6 small eschalots, halved
- 4 garlic cloves
- 2 tbs chilli paste or sambal oelek
- 2 tsp shrimp paste or 4 anchovy fillets
- 6 macadamia nuts
- 2 tbs canola or sunflower oil
- 1 onion, thinly sliced
- 2 tbs tamarind concentrate
- 3 tbs grated palm sugar or raw sugar
- 1kg green king prawns, peeled (tails intact), deveined
- 2 large vine-ripened tomatoes, chopped
- 1 cup Thai basil leaves, to serve
Method
- Process eschalots and garlic in a food processor until finely chopped. Scrape down sides, add chilli and shrimp pastes, nuts and 2 tbs water. Process to combine.
- Heat oil in a wok or deep frypan over medium-high heat. Add paste and onion and stir for 2-3 minutes until juices evaporate. Add 11/2 cups (375ml) boiling water, tamarind and sugar. Stir for 5 minutes or until sauce thickens slightly. Add prawns and tomatoes. Cook for 8 minutes or until prawns are cooked through. Serve scattered with basil.
Tasty, i love prawns
ReplyDeletei like that
ReplyDeleteLooks amazing!
ReplyDeleteThat looks delicious, no doubt about it.
ReplyDeletelook very teasty
ReplyDeletebookmarked, gonna try this out later
ReplyDeleteI should eat this!
ReplyDeletemmm, delicious! expensive to make, however... maybe next paycheque!! thanks for the recipe!
ReplyDeleteI'll make this and let you know how it comes out.
ReplyDeletethis looks delicious!
ReplyDeletewow, good job with this
ReplyDeletekeep up the good work, and I'll keep coming back :)
ReplyDeletethis is good information here
ReplyDeleteawesome, thanks for sharing
ReplyDeletenice post!
ReplyDelete