Tamarind Butter Prawns

Mains
One-pan
Seafood

Easy Level:

Easy

Cook Time:

30 Mins

Servings:

3-4 Pax

If you love prawns or seafood, this recipe is for you. It’s got everything you need for that deep umami kick – homemade prawn stock, tangy tamarind and a velvety butter finish that ties everything together 🤤

Ingredients

Adjust Servings
US / Metric
0.00
g
g
Shrimp (shell-on)
0.00
g
g
Shrimp (shell-on)
0.00
tbsp
tbsp
Oil
0.00
tbsp
tbsp
Oil
Salt
Salt
0.00
ml
ml
Water
0.00
ml
ml
Water
0.00
Cloves
Cloves
Garlic (minced)
0.00
Cloves
Cloves
Garlic (minced)
0.00
splashes
splashes
Vermouth/Shaoxing
0.00
splashes
splashes
Vermouth/Shaoxing
0.00
tbsp
tbsp
Tamarind paste
0.00
tbsp
tbsp
Tamarind paste
0.00
g
g
Butter (Cold)
0.00
g
g
Butter (Cold)
Coriander
Coriander
Rice
Rice

Steps

1

De-shell shrimp head and shells, set them aside.
De-shell shrimp head and shells, set them aside.
Mark as completed

2

In a wok pan on medium heat, add oil, shrimp head and shells. Cook until fragrant and lightly charred. Add water and mix evenly. Cover and cook for 5 minutes.
In a wok pan on medium heat, add oil, shrimp head and shells. Cook until fragrant and lightly charred. Add water and mix evenly. Cover and cook for 5 minutes.
Mark as completed

3

Strain shrimp heads and set prawn stock aside.
Strain shrimp heads and set prawn stock aside.
Mark as completed

4

In the same wokpan, cleaned, add in 2 tbsp of oil, add in garlic and stir fry until fragrant, add in shrimp and stir fry lightly.
In the same wokpan, cleaned, add in 2 tbsp of oil, add in garlic and stir fry until fragrant, add in shrimp and stir fry lightly.
Mark as completed

5

Deglaze with vermouth, add in shrimp stock, tamarind paste and bring to a boil.
Deglaze with vermouth, add in shrimp stock, tamarind paste and bring to a boil.
Mark as completed

6

Turn heat to low and slowly add in cold butter and mix to emulsify.
Turn heat to low and slowly add in cold butter and mix to emulsify.
Mark as completed

7

Serve with rice on the side and garnish with coriander.
Serve with rice on the side and garnish with coriander.
Mark as completed

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