For dipping or pouring over prawns
3 tbsp. tamarind paste (buy at Asian store)
2 cups hot water
1/4 cup brown sugar (may need more for taste)
1 cup fish sauce (At Asian store)
2 tbsp. chili sauce (or 1/2 to 1 tsp. cayenne pepper)
Place tamarind paste in a cup and pour in the hot water, stirring to dissolve the paste. Add remaining sauce ingredients and stir to incorporate
Do a taste-test, adjusting the flavors to your liking. Note that this sauce should taste sweet first, followed by sour and spicy, then salty. Add more sugar if it’s still too sour, or a little more tamarind if it’s too sweet.
Ingredients for prawns:
2 lbs. Large peeled prawns, (shrimp)
1 c Flour
1 c breadcrumbs
2-3 Shallots sliced thin
1-2 tspns of cilantro
Beat eggs in a bowl. Rinse shrimp and dry it on paper towels. Dredge shrimp in flour, shake off excess. Dip shrimp into eggs, then press shrimp into bread crumbs; turn shrimp over and press in bread crumbs on other side.
Fry prawns in oil until golden. Remove from oil and place on paper towel. Add shallots to oil and fry till crispy.
Serve sprinkled with cilantro and Tamarind sauce for dipping.
There are two things that characterize Sarin — her laughter and her food. Sarin is passionate about food, especially Thai food, and she cooks and teaches cooking traditional Thai with her own twist. Sarin also loves being a wife and mother.
Image: Garnet with prawns.