Neil Perry's spicy tamarind prawn stir-fry

Name: Neil Perry's spicy tamarind prawn stir-fry
Cook time: 30 min
Ingredients: 2 tbsp vegetable oil; 1 red onion, peeled and thinly sliced; ½ red capsicum, seeded and cut into 5mm strips; 2 cloves garlic, minced; 8 large prawns, peeled and deveined; 3 or 4 sprigs coriander

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Cook Time: 30 minutes

Servings: 2

Author : Neil Perry

banquet stir fry dinner

Neil Perry's spicy tamarind prawn stir-fry

Ingredients

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2 tbsp vegetable oil1 red onion, peeled and thinly sliced½ red capsicum, seeded and cut into 5mm strips2 cloves garlic, minced8 large prawns, peeled and deveined3 or 4 sprigs coriander

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Instructions

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Step 1

To make the sauce, combine the sugar, tamarind puree, fish sauce, sriracha sauce and lime juice in a small bowl, and stir to dissolve the sugar. Set aside.

Step 2

In a wok or large skillet, heat the oil over high heat until almost smoking. Add the onion, capsicum and garlic and stir-fry until fragrant (about 30 seconds). Add the prawns and stir-fry for 1 minute, or until they have turned pinkish but are still translucent: you want them to be about half-cooked.

Step 3

Pour the sauce over the prawns and stir to coat. Let the sauce come to the boil, continuing to stir for 1-2 minutes. The sauce will reduce and thicken, cooking the prawns through.

Step 4

Spoon onto a deep plate, garnish with coriander, and serve immediately.