| Prep: 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 10g | 1.5g | 38g |
| sugars | fibre | protein | salt |
| 20g | 4g | 30g | 2g |
There’s nothing quite like a dish that can transport you to another place with its vibrant, exotic flavors. That’s exactly how I feel about our Tamarind Prawn Stir-Fry, a recipe that’s been a long time favorite of mine. While my culinary repertoire largely consists of hearty, game-based mountain fare, this prawn stir-fry has a special place in my heart with its unique fusion of flavors wrapped in a fruit-based concoction. It’s not every day you get to taste such a symphony of tangy tamarind juice, sweet pineapple chunks, and juicy prawns.
A Love Affair with Tamarind Prawn Stir-Fry
I remember the first time I cooked this dish. It was a chilly evening, and my partner Gordon and I were craving something refreshing yet heartwarming to counter the mountain cold – a bold departure from our usual trout and venison dishes. Enter the Tamarind Prawn Stir-Fry; its perfect balance of sweet, sour, and umami flavors, combined with the warmth of stir-fried vegetables and prawns, was just what we needed. Since then, it’s become a staple, an adventure away from our routine while maintaining a hint of that wildness I love about the Rockies.
Not Just Delicious, But Nutritious Too!
Another reason why I tend to default to this stir-fry is due to its health benefits. Prawns are a great source of high-quality protein and contain Omega-3 fatty acids, known for reducing inflammation and promoting heart health. Additionally, the fresh veggies contribute a good dose of dietary fiber, vitamins, and antioxidants while tamarind juice is known for its digestive benefits. And let’s not forget the vibrant pineapple chunks, a rich source of vitamin C and manganese, supporting immunity and aiding in digestion. This dish is not just a treat to your taste buds but also nourishes your body in multiple ways!
Is there another dish I can compare it to? It’s hard to say. Certainly, it shares similarities with other Asian-inspired stir-fries, but its distinct use of tamarind and fruit sets it apart. If you’re in need of sides, I’d recommend some steamed Asian greens and a creamy Thai coconut soup to fully embrace the Asian dining experience.
So, whether it’s a crispy winter’s eve or a balmy summer night, our Tamarind Prawn Stir-Fry never disappoints. It’s is a colorful collage of flavors and ingredients that easily takes you from the tranquil serenity of the Colorado Rockies straight to the bustling streets of Bangkok. Enjoy the journey!
What You’ll Need
- 1.5 pounds of large prawns, shelled and deveined
- 1 cup of tamarind juice
- 1 tablespoon of sugar
- 2 tablespoons of fish sauce
- 1 tablespoon of vegetable oil
- 3 cloves of garlic, minced
- 2 medium-sized red bell peppers, julienned
- 1 medium-sized green bell pepper, julienned
- 1 large onion, thinly sliced
- 1 fresh pineapple, cored and cut into bite-sized chunks
- 1 cup of cherry tomatoes
- 2 tablespoons of green onions, finely chopped
- 1/2 teaspoon of freshly ground black pepper
- 1 tablespoon of cornstarch, dissolved in 2 tablespoons of water
- Fresh cilantro leaves, for garnish
- 2 cups of cooked jasmine rice, for serving
Method
Step One
Start by preparing your prawns. Make sure they are shelled and deveined. Rinse and pat them dry, setting them aside for later.
Step Two
Next, take your tamarind juice, sugar and fish sauce into a small bowl. Mix them until the sugar dissolves fully. This will be your stir-fry sauce.
Step Three
Heat your vegetable oil in a large wok or frying pan over medium-high heat. Once hot, add your minced garlic and sauté for a couple of seconds until it is aromatic but not browned.
Step Four
Add the sliced onion and both the red and green bell peppers to the pan. Stir-fry for a few minutes until they are just tender.
Step Five
Add the pineapple chunks and cherry tomatoes to the pan and stir-fry again for a couple of minutes to warm them up.
Step Six
Next, add the prawns to the pan and pour over the tamarind sauce. Stir-fry and let everything cook together until the prawns turn pink and are fully cooked. This should take about three to four minutes.
Step Seven
Stir in the dissolved cornstarch and let the sauce simmer and thicken for a minute. Later, sprinkle over the finely chopped green onions and grind over some black pepper, stirring them in.
Step Eight
Remove your stir-fry from the heat and sprinkle fresh cilantro over the top to garnish. Serve the Tamarind Prawn Stir-Fry hot, with cooked jasmine rice on the side.
