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 |
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
