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.
[cooked-sharing]
Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
For the Prawns
1lblarge prawns or shrimp, peeled and deveined (tail-on optional)
1tspneutral oil (e.g. sunflower, canola)
Salt and pepper, to taste
For the Tamarind Glaze
1tbsptamarind paste (unsweetened)
1tbspsoy sauce
1tbspbrown sugar or palm sugar
1tbsphoney
1clovegarlic, finely grated or minced
1tspgrated fresh ginger
½tspchili flakes
2tbspwater
1tsplime 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
1lblarge prawns or shrimp, peeled and deveined (tail-on optional)
1tspneutral oil (e.g. sunflower, canola)
Salt and pepper, to taste
For the Tamarind Glaze
1tbsptamarind paste (unsweetened)
1tbspsoy sauce
1tbspbrown sugar or palm sugar
1tbsphoney
1clovegarlic, finely grated or minced
1tspgrated fresh ginger
½tspchili flakes
2tbspwater
1tsplime 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.
