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20 minutes
10 minutes
30 minutes
- 185ml (3/4 cup) passata (tomato pasta sauce)
- 125ml (1/2 cup) chicken style liquid stock
- 20.00 ml tamarind puree
- 20.00 gm caster sugar
- 12.20 gm fish sauce
- 18.40 gm vegetable oil
- 2 garlic cloves, finely chopped
- 1 long fresh red chilli, finely chopped
- 800g green prawns, peeled leaving tails intact, deveined
- Fresh coriander sprigs, to serve
- Mix together the passata, stock, tamarind, sugar, and fish sauce in a jug.
- Heat oil in a smoking hot wok. Stir-fry garlic and chili until aromatic. Add prawns and stir-fry until they change color, about 1-2 minutes.
- Pour in the passata mixture and let it simmer until thickened, about 3-5 minutes. Serve the rice on plates and top with the prawn mixture and fresh coriander.
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