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Prawns with tamarind dressing & coriander salad
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Quick and flavorful Asian prawn appetizer ready in 20 minutes!
Ingredients:
  • 2 tsp sesame oil
  • 750g medium green tiger prawns, peeled with tails left intact, deveined
  • 1 x 200g punnet red grape tomatoes, halved lengthways
  • 1 x 200g punnet yellow grape tomatoes, halved lengthways
  • 1 small white onion, halved, cut into thin wedges
  • 250.00 ml loosely packed fresh coriander leaves
  • 125.00 ml loosely packed fresh purple basil leaves
  • 125.00 ml loosely packed fresh mint leaves
  • 60g baby Asian greens
  • 1 large fresh yellow chilli, halved, deseeded, thinly sliced lengthways
  • 25g-piece tamarind pulp
  • 40.00 gm hot water
  • 1 stem lemon grass, pale section only, bruised, finely chopped
  • 21.00 gm fresh lemon juice
  • 16.00 gm brown sugar
  • 24.40 gm fish sauce
  • 1 tsp sesame oil
Instructions:
  • Make the tamarind dressing by soaking tamarind pulp in hot water for 15 minutes. Strain through a sieve into a jug, discard seeds and pulp. Stir in lemongrass, lemon juice, sugar, fish sauce, and sesame oil.
  • In a large non-stick pan over high heat, heat the oil until shimmering. Add the prawns and cook, stirring occasionally, for about 5 minutes until they curl up and turn pink. Remove from heat.
  • In a large bowl, combine red and yellow tomatoes, onion, coriander, basil, mint, Asian greens, and chili. Add prawns and dressing, gently toss to mix. Serve on plates immediately.

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