Tamarind Prawns – Great BBQ recipe


Tamarind Fried Prawns

Whether it’s a BBQ, an appetizer or just a snack these prawns are a great addition to your recipe book. Serve hot with some beers. It’s a really quick and easy dish, the tamarind paste can be made ahead and then frozen for future uses as a dip as well as a marinade. Use the famous Cookery school zip loc bags method of storing in the freezer to make it easy to remove as much or little as you need.

Serves 4-6


2 tbsp tamarind pulp (see below)

1 tbsp light soy sauce

½ tsp sugar

1 tsp crushed black pepper

½ tsp roasted cumin

½ tsp crushed dried red chilli flakes

600g raw prawns, peeled and deveined

2 tbsp vegetable oil


Cooking Instructions:

Mix together the tamarind pulp, soy sauce, sugar, cumin, pepper and chilli flakes in a bowl. Add the Prawns, mix well, cover, and marinate in the refrigerator for at least 1 hour, turning the prawns two or three times to ensure that they are fully coated.
Season the prawns with salt. Heat the oil in a pan over a medium-high heat, and fry the prawns until they are dark brown on both sides. or place under a hot grill on a tray and grill for a few minutes until sizzling and thouroughly cooked.
Preparing Tamarind

Using a cake of pressed tamarind, place it in a large bowl and cover with hot water. Leave to soften for about an hour, and then massage the flesh away from the pits and the stringy membranes, discarding both the pits and membranes. Add some more water to the tamarind paste to form a tamarind pulp. The pulp will keep in an airtight glass jar in the refrigerator for 1-2 weeks.

Recipe by Kumud Gandhi – Food Scientist , Writer & Broadcaster, Founder of The Cooking Academy Cookery School in Rickmansworth Hertfordshire.


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