Ông Táo's Kitchen
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Hội An, Huế calls for better wild bird protection in communities
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| Prawns with tamarind sauce |
with Sous-chef Phạm Ngọc Thảo from Meliã Hồ Tràm Beach Resort
Ingredient:
- 500g prawns, peeled
- 2 cloves of garlic, roughly chopped
- 1 shallot or half onion, cut into wedges
- Coriander leaves for garnish
- 50g green chili
- 15g ginger, minced
- 120ml oil
Tamarind sauce:
1½ tbsp (table spoon) sugar
50ml tamarind juice
2 tbsp fish sauce
2 tsp (tea spoon) Sriracha chili sauce
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| Sous-chef Phạm Ngọc Thảo |
Preparation:
- Mix the sauce ingredients in a small bowl until the sugar is dissolved.
- Heat the oil and fry the ginger, garlic, onion and shallot until the fragrance releases.
- Add the shrimp and fry over high heat until they are half cooked and turn pink.
- Pour the tamarind sauce on the shrimp. Stir well and let the sauce caramelise and get to the desired thickness.
- Taste and add any extra sugar, fish sauce or chili sauce as needed.
- Put the shrimp on a plate and sprinkle with coriander leaves and green chili.
