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Main course · Vietnamese

Tom Rang Me (Tamarind Prawns)

20 min Serves 4 ~412 kcal/serving ~£12.50 (£3.13/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 600 g raw whole shell-on prawns
  • 2 tbsp tamarind paste
  • 2 tbsp fish sauce
  • 2 tbsp caster sugar
  • 3 garlic cloves
  • 2 shallots
  • 320 g jasmine rice
  • 2 spring onions

Nutrition (per serving)

Calories
412 kcal
Protein
21.8 g
Carbohydrate
75.8 g
of which sugars
10.7 g
Fat
1.3 g
of which saturates
0.3 g
Fibre
2 g
Salt
2.21 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cook the jasmine rice according to the pack.

  2. 2

    Fry the chopped shallots and garlic in a little oil for 1 minute, then add the prawns and fry for 3 minutes until starting to turn pink.

  3. 3

    Stir in the tamarind paste, fish sauce, sugar and 2 tablespoons of water and simmer for 3-4 minutes until the prawns are cooked through and coated in a sticky glaze.

  4. 4

    Scatter with spring onions and serve with the rice.

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