cook_03
SEAFOOD

VAN TRAN & ANH VU / RECIPESPhoto: YUKI SUGIURA

SERVES
4

INGREDIENTS

・20g seedless tamarind pulp cut from a slab (found in all major supermarkets)
・2 tbsps sugar
・2 tbsps fish sauce
・1 tbsp finely chopped lemongrass
・4 tbsps hot water
・1 tbsp vegetable oil
・1 tbsp crushed garlic
・1 tbsp chopped shallot
・150g fresh prawns, peeled
・2 spring onions, sliced
・A few sprigs of fresh coriander

PRAWN TAMARIND

Step 1: In a small bowl, soak the tamarind pulp in just enough hot water to cover it. Leave it for approximately 10-20 minutes, until it becomes soft. Strain the juice into a mixing bowl.

Step 2: Add the sugar, fish sauce and lemongrass to the tamarind juice. If you prefer a slightly more sour taste add more lemongrass. Similarly, for a sweeter sauce adjust the quantity of sugar according to taste.

Step 3: Heat the vegetable oil in a frying pan or wok for several minutes and sauté the crushed garlic and chopped shallot.

Step 4: Stir in the prawns, turning them frequently. When they start to turn pink, add the tamarind, lemongrass and sugar mixture and simmer for a couple of minutes.

Step 5: Garnish with slices of spring onion and sprigs of fresh coriander. Serve immediately with rice or noodles.

EXTRACT FROM ‘THE VIETNAMESE MARKET COOKBOOK’ (SQUARE PEG, £20), BY VAN TRAN AND ANH VU,

AVAILABLE TO PURCHASE HERE