Tamarind Shrimp and Pineapple Skewers
Tamarind Shrimp and Pineapple Skewers – can serve this almost anytime of the year. You don’t have to grill the shrimp. You can pan-fry the shrimp, it’s tasty either way. You might even serve this as party foods, as a warm appetizer. It’s totally up to you!
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb (500g) tiger prawn (shelled and deveined, tail-on)
- oil (for brushing)
- pineapple cubes
- 2 oz (60g) seedless tamarind pulps
- 4 tablespoons water
- 3 pinches turmeric powder
- 3 pinches cayenne pepper powder
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 2 tablespoons oil
- ground peanuts
- chopped scallions
Instructions
- 1
Pat the shrimp dry with paper towels.
- 2
Combine the tamarind pulp with water. Extract the juice and discard the pulp.
- 3
Combine the tamarind juice with the remaining marinade ingredients and mix with the shrimp. Marinate for 5 to 10 minutes.
- 4
Grill or pan-fry the shrimp. If grilling, brush some oil on the surface of the shrimp.
- 5
Thread a piece of pineapple onto a short bamboo skewer, followed by the shrimp. Garnish with ground peanuts and chopped scallions.