Prawns with Tamarind Sauce

Goong Makham - กุ้งมะขาม

Description

Put the palm sugar into a wok over a low heat and keep stirring until the palm sugar starts to melt and turn a little brown.

Summary

Yield	Serves
Prep time	10 minutes
Recipe Tags	prawn tararind sauce

Ingredients

300	g	tiger prawns (peel and deveined.)
1⁄2	c	palm sugar
1⁄2	c	tamarind juice
3	T	fish sauce
1⁄2	t	white pepper (ground)
2		big red chilles (cut into ½ inch pieces and fry in oil until they turn to a dark colour. Remove and drain on kitchen paper)
4		shallots (thinly sliced and deep-fried until golden brown, drain on kitchen paper)
4	clv	garlic (thinly sliced and deep fried until golden brown, drain on kitchen paper)
		a handful of coriander leaves (to garnish)

Instructions

Put the palm sugar into a wok over a low heat and keep stirring until the palm sugar starts to melt and turn a little brown. Then add the tamarind juice, fish sauce and pepper and stir for a few minutes until the sauce starts to thicken. Add the prawns and simmer for about 2 minutes until cooked (if the sauce is dry, add a little bit of water).

Add a bit of the fried garlic and shallots. Turn off the heat and serve garnished with the chillies, shallots, garlic and coriander.