Tamarind Glazed Prawns are a bold and flavorful dish that dances between tangy, sweet, and savory with a touch of spice. Tamarind adds a rich, deep sourness that clings beautifully to seared prawns, making this dish perfect as an appetizer, light lunch, or small plate for entertaining.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsFor the Prawns
1 lb large prawns or shrimp, peeled and deveined (tail-on optional)
1 tsp neutral oil (e.g. sunflower, canola)
Salt and pepper, to taste
For the Tamarind Glaze
1 tbsp tamarind paste (unsweetened)
1 tbsp soy sauce
1 tbsp brown sugar or palm sugar
1 tbsp honey
1 clove garlic, finely grated or minced
1 tsp grated fresh ginger
½ tsp chili flakes
2 tbsp water
1 tsp lime juice, plus more to finish
Garnishes (Optional but recommended)
Chopped cilantro
Toasted sesame seeds
Thinly sliced scallions
Lime wedges
Make the Glaze
1
In a small saucepan, combine tamarind paste, soy sauce, sugar, honey, garlic, ginger, chili, and water.
Bring to a simmer over medium heat.
Cook for 3–4 minutes until slightly thickened and glossy.
Stir in lime juice and set aside (it will thicken more as it cools).
Cook the Prawns
2
Heat a skillet or wok over medium-high heat.
Toss prawns with a pinch of salt and pepper.
Add oil to the pan and cook prawns for 1–2 minutes per side , until pink and just cooked through.
Add the glaze and toss quickly to coat—let it bubble for another 30 seconds to cling to the prawns.
Serve
3
Plate immediately with extra glaze spooned over the top.
Garnish with chopped cilantro, sesame seeds, and scallions.
Serve with lime wedges on the side.
Serving Suggestions
4
Serve with steamed jasmine rice , coconut rice , or as part of a tapas or seafood platter .
Excellent with Riesling , Gewürztraminer , or a citrusy cocktail like a caipirinha or mojito.
Ingredients For the Prawns
1 lb large prawns or shrimp, peeled and deveined (tail-on optional)
1 tsp neutral oil (e.g. sunflower, canola)
Salt and pepper, to taste
For the Tamarind Glaze
1 tbsp tamarind paste (unsweetened)
1 tbsp soy sauce
1 tbsp brown sugar or palm sugar
1 tbsp honey
1 clove garlic, finely grated or minced
1 tsp grated fresh ginger
½ tsp chili flakes
2 tbsp water
1 tsp lime juice, plus more to finish
Garnishes (Optional but recommended)
Chopped cilantro
Toasted sesame seeds
Thinly sliced scallions
Lime wedges
Directions Make the Glaze
1
In a small saucepan, combine tamarind paste, soy sauce, sugar, honey, garlic, ginger, chili, and water.
Bring to a simmer over medium heat.
Cook for 3–4 minutes until slightly thickened and glossy.
Stir in lime juice and set aside (it will thicken more as it cools).
Cook the Prawns
2
Heat a skillet or wok over medium-high heat.
Toss prawns with a pinch of salt and pepper.
Add oil to the pan and cook prawns for 1–2 minutes per side , until pink and just cooked through.
Add the glaze and toss quickly to coat—let it bubble for another 30 seconds to cling to the prawns.
Serve
3
Plate immediately with extra glaze spooned over the top.
Garnish with chopped cilantro, sesame seeds, and scallions.
Serve with lime wedges on the side.
Serving Suggestions
4
Serve with steamed jasmine rice , coconut rice , or as part of a tapas or seafood platter .
Excellent with Riesling , Gewürztraminer , or a citrusy cocktail like a caipirinha or mojito.
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