Prawns and Avocado in Tamarind Sauce

Ingredients for Prawns and Avocado in Tamarind Sauce

• 60ml vegetable oil

• 1 large shallot, thinly sliced and separated into rings

• 60ml tamarind pulp (from a pliable block)

• 120ml boiling-hot water

• 2 tablespoons sugar

• 1 tablespoon soy sauce

• 1 tablespoon Asian fish sauce

• 45ml fresh lime juice

• 2 firm-ripe California avocados

• 1 tablespoon minced peeled fresh ginger

• 1 garlic clove, minced

• 2 (1 1/2- to 2-inch-long) fresh Thai chillies or 1 serrano, stemmed and minced (including seeds)

• 1/4 teaspoons salt

• 450g large prawns in shell (21 to 25 per lb), peeled, leaving tail and first segment of shell intact, and deveined

• 50g roasted salted peanuts, chopped

• Accompaniment: jasmine rice

• Garnish: fresh coriander sprigs

How to make Prawns and Avocado in Tamarind Sauce

Heat oil in a 1-quart heavy saucepan over moderate heat until hot but not smoking, then fry shallot, stirring, until golden brown, about 2 minutes. Transfer with a slotted spoon to paper towels to drain (shallots will crisp as they cool). Reserve oil.

Soak tamarind pulp in boiling-hot water in a small bowl until softened, about 5 minutes. Force pulp through a sieve into a bowl, discarding solids. Add sugar, soy sauce, fish sauce, and 1 1/2 tablespoons lime juice and stir until sugar is dissolved.

Halve, pit, and peel avocados. Cut into 1 1/2-inch chunks and toss with remaining 1 1/2 tablespoons lime juice in a bowl.

Transfer reserved oil to a 12-inch heavy skillet and heat over moderately high heat until hot but not smoking, then sauté ginger, garlic, chillies, and salt, stirring constantly, until fragrant, about 30 seconds. Add prawns and sauté, turning over once, 2 minutes total. Stir in tamarind mixture and simmer until prawns are just cooked through, about 2 minutes more.

Spoon prawns and avocado over rice, then sprinkle with peanuts and fried shallot.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.