Prawns with tamarind caramel and black pepper recipe | delicious. magazine

Name: Prawns with tamarind caramel and black pepper recipe | delicious. magazine
Ingredients: Rapeseed oil for frying; 500-600g sustainable raw tiger or jumbo king prawns, heads and shells removed but tails left intact, defrosted if frozen; Juice ½ lime; Small handful fresh Thai basil (or regular basil), leaves torn; Jasmine rice to serve; For the tamarind caramel; 2 red chillies, chopped (seeds removed if you wish); 1 banana shallot, chopped; Handful fresh coriander, leaves picked, stems chopped; 3 garlic cloves, finely chopped; 3 tbsp rapeseed oil; 150g palm sugar, crushed; 2 tbsp tamarind paste; 1 tbsp fish sauce

www.deliciousmagazine.co.uk

Try this tasty prawn dish with tamarind caramel and black pepper by Ravinder Bhogal and serve with rice for a moreish midweek meal

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Ingredients

Rapeseed oil for frying
500-600g sustainable raw tiger or jumbo king prawns, heads and shells removed but tails left intact, defrosted if frozen
Juice ½ lime
Small handful fresh Thai basil (or regular basil), leaves torn
Jasmine rice to serve
For the tamarind caramel
2 red chillies, chopped (seeds removed if you wish)
1 banana shallot, chopped
Handful fresh coriander, leaves picked, stems chopped
3 garlic cloves, finely chopped
3 tbsp rapeseed oil
150g palm sugar, crushed
2 tbsp tamarind paste
1 tbsp fish sauce