Goong Pad Makham (Stir-Fried Prawns with Tamarind Sauce)
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Ingredients
- 400 g raw tiger prawns, peeled
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 2 tbsp fish sauce
- 2 shallots, finely sliced
- 3 garlic cloves
- 2 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 198 kcal
- Protein
- 18.2 g
- Carbohydrate
- 13.8 g
- of which sugars
- 10.7 g
- Fat
- 7.4 g
- of which saturates
- 0.8 g
- Fibre
- 0.9 g
- Salt
- 2.25 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the garlic.
- 2
Mix the tamarind paste, palm sugar and fish sauce with 2 tablespoons of water until the sugar dissolves.
- 3
Heat the vegetable oil in a wok over a high heat and fry the garlic and shallots for 2 minutes until golden.
- 4
Add the prawns and stir-fry for 2 minutes until they start to turn pink.
- 5
Pour in the tamarind mixture and cook for 2 more minutes until the prawns are opaque all the way through and coated in a glossy sauce.
- 6
Scatter with fresh coriander and serve with jasmine rice.
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