4 Large prawns
¼ cup Tamarind puree (Tamarind can be purchased at an imported food store or on Amazon)
2 tbsp Fish sauce
Combine all in a small saucepan, stir until sugar is completely dissolved. Place over medium low heat until boiling, keep stirring. Simmer for further few minutes until the sauce thickens
- Cut prawns at the back and devein.
- Grill or cook the prawns for few minutes, or only just cooked. Arrange the prawns in a serving plate.
- Pour the tamarind sauce over the prawns.
Garnish with greenery, chosen veggies, and dried chilli
20 chicken wings (about 4 lb)
- 1/3 cup dry sherry or chicken broth (from 32-oz carton)
1/3 cup oyster sauce
- 1/3 cup honey
- 3 tablespoons chopped fresh or dry cilantro
- 2 tablespoons chili sauce
- 2 tablespoons grated lime peel
- 4 medium green onions, chopped (1/4 cup)
- 3 cloves garlic, finely chopped
- Cut each chicken wing at joints to make 3 pieces; discard tips. In resealable heavy-duty food-storage plastic bag or large glass bowl, mix remaining ingredients. Reserve 1/4 cup of marinade to a small bowl and set aside; add chicken to marinade in bag; turn to coat.
- Seal bag or covered dish; refrigerate, turning once, at least 1 hour.
- Heat gas or charcoal grill. Remove chicken from marinade; discard marinade in bag. Place chicken on grill over medium heat. Cover grill; cook 45 to 60 minutes, brushing frequently with 1/4 cup reserved marinade turning once, until juice of chicken is clear when thickest part is cut to bone (180°F). Discard any remaining marinade.
- Serve with your favorite barbecue sauce, (optional).
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.