Cooking stir fried prawn is not uncommon in south-east Asia and there are good number of variants for this delicacy specially in India and Thailand. I just wanted to create another variant as I was going through various other recipes with tamarind and prawn. At the same time, I needed something to be cooked really quick for a lunch. I am sure that all the followers of this blog who sometimes stay satisfied or dissatisfied by seeing only the photographs here because of unavailability of certain uncommon ingredients that I use in my recipes would be happy enough to see this simple recipe with simple ingredients. Hope you cook it in your kitchen and like its simple taste!
The tamarind pulp
Take one finger-sized tamarind in a bowl and add a cup of warm water into the bowl. Squeeze the tamarind putting hand inside the water in the bowl until the seeds separates out. Squeeze the tamarind to mix well with the water. Strain the brown pulp into another bowl to separate out and discard the seeds and residual fibres.
If you already have tamarind pulp ready in your kitchen, then that can be used here instead of preparing it again.
The stir fry
Take 250 gm of medium-sized prawns with heads and tails on. Clean the prawns and keep aside to dry. Heat up 3 tbsp of extra virgin olive oil in a wok and add 1 tbsp of minced garlic. Stir fry the garlic until it turns brownish and then add the prawns into the wok. Stir fry for a minute and then add 1.5 tbsp of tamarind pulp into the wok followed by 1 tsp of dark soy sauce. Stir fry quickly and add salt and sugar with sugar on a higher side to balance the sourness of the tamarind. Toss quickly a couple of times and dish out hot on the serving plate.
On the serving plate, garnish the prawns with dark soy sauce and crushed black pepper. Serve hot immediately with steamed rice and optionally small amount of butter.