I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Monday, 6 June 2016

Prawns in Tamarind Sauce กุ้งผัดซอสมะขาม



Prawns in Tamarind Sauce กุ้งผัดซอสมะขาม

Juicy and succulent prawns in sweet and sour tamarind sauce, with the crispy fried garlic and onions providing texture and crunch. Not forgetting, of course, deep fried dry chillies for those that like it hot. What's not to love? Glorious food on a glorious day.

Preparation:

Deep fry,
-1 sliced onion, with
-2 cloves sliced garlic,
-5-6 dry chillies.
Stir occasionally until the vegetables have become crispy.
Drain well through a sieve.
Leave aside.

In a wok, on high heat, add
-150ml chicken stock,
-1tsp tamarind purée,
-1tsp caster sugar,
-1tsp sesame oil,
-1/2tbsp oyster sauce,
-1tbsp soy sauce.
Bring up to the boil, add
-200g raw prawns.
Cook, stirring occasionally until the prawns are cooked through.
Taste and adjust the the seasoning.

Spoon onto a serving dish.
Top with the crispy fried vegetables.
Serve with rice.

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