Seared Tiger Prawns with Sautéed Cowslip Creeper and Tamarind Sauce - Chiva-Som Spa Cuisine in Thailand

Seared Tiger Prawns with Sautéed Cowslip Creeper and Tamarind Sauce

Method


1. Fry or grill the tiger prawns until cooked, then cover and put aside.
2. In a saucepan, fry the red shallots until fragrant, then add tamarind juice, palm sugar and soy sauce and leave until all ingredients have dissolved and mixed well. Continue to simmer until it thickens.
3. In a hot non-stick pan, use some of the vegetable oil to fry the cowslip creeper until cooked. Season with soy sauce and crushed black peppercorn.
4. Arrange one tbsp of tamarind sauce on a plate, then put all vegetables in the middle and arrange the prawns on top of the vegetables. Decorate with crispy fried onion (optional).

Nutrients Per Serving

Kilocalories 198.6 kcal
Protein 14.6 g
Carbohydrate 35.7 g
Fat, Total 0.5 g
Serves 1

Spa Cuisine recipe - Main Course

Ingredients

  • 100 g Tiger prawns
  • 35 g Cowslip creeper
  • 3 tbs Vegetable stock
  • 20 g Long beans, poached
  • 5 g Crispy fried onions
  • Seasoning: Soy sauce and crushed
    black peppercorn

Tamarind sauce

  • 30 g Tamarind juice
  • 25 g Palm sugar
  • 20 g Soy sauce
  • 20 g Red shallots, sliced

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