Tiger Shrimp (Prawns) with Thai Tamarind Sauce
This Tiger shrimp (Prawns) with Thai tamarind sauce is a delightful combination of tangy, sweet, and savory flavors. Large tiger prawns are used for their meatiness. Cooked to perfection in the sweet and spicy tamarind sauce, creating a perfect balance of memorable flavors that will keep you coming back for more!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1.5 lb large shrimps, peeled and deveined. If using shrimp without tails or heads on, use only 1 pound.
- 2 tbsp vegetable oil
- 2 tbsp garlic, minced
- 1/3 cup shallot, thinly chopped
- 2 tbsp fish sauce
- 1/3 cup tamarind paste
- 1/3 cup palm sugar
- 2-8 large dried whole chili, optional, or use as needed for your spicy taste preference
- 2-3 tbsp fried shallots
- 2-3 tbsp fried garlic
- Fresh coriander leaves
- Chopped green onions
- Lime wedges (for serving)
Instructions
- 1
Prepare the shrimp. Peel and devein the shrimp, and leave the heads and tails on. Sliced the back of the shrimp with a small paring knife and remove the veins. Repeat the process for the remaining prawns.
- 2
Heat the vegetable oil in a large skillet over medium-high heat. Add the minced garlic and shallot to the hot oil. Stir-fry for about 60 seconds until fragrant and light golden brown.
- 3
Add the palm sugar, fish sauce, and chili flakes, stir, and cook until the sugar dissolve.
- 4
Add the tamarind sauce next. Stir well and cook for 1 more minute. Adjust with more fish sauce, sugar, or tamarind here if necessary. Lower the temperature to medium heat.
- 5
Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn a golden brown and are cooked through.
- 6
Add in the dried chilis, if using. Then move the shrimp to a serving plate, and save some of the sauce to pour over the plate shrimp. That's it! Garnish with your favorite ingredients and serve as your main course or a hearty appetizer!