Spicy Tamarind Prawns (Udang Masak Cili with a Thai Twist)
60% asli · Fusion (Malaysian-Thai)
A creative fusion that blends the core concept of Udang Masak Cili with Thai flavors. This version incorporates lemongrass and lime for a brighter, more aromatic, and tangier profile, offering a refreshing take on the classic.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Prawns500g
- Dried chilies10
- Garlic3 cloves
- Lemongrass1 stalk, bruised and chopped
- Galangal1/2 inch, sliced
- Tamarind paste3 tbsp
- Fish sauce1 tbsp
- Palm sugar1 tbsp
- Lime juice1 tbsp
- Vegetable oil3 tbsp
- Kaffir lime leaves2
- Saltto taste
- Water1/4 cup
- Thai basil leavesfor garnish
- Lime wedgesfor garnish
Langkah
- 1
Soak dried chilies in hot water until softened. Drain and blend into a paste with a little water.
- 2
In a mortar and pestle or food processor, pound/blend garlic, lemongrass, and galangal into a rough paste.
- 3
Heat vegetable oil in a wok or large pan over medium-high heat. Add the chili paste and stir-fry until fragrant.
- 4
Add the garlic-lemongrass-galangal paste and kaffir lime leaves. Stir-fry until aromatic.
- 5
Stir in tamarind paste, fish sauce, palm sugar, lime juice, and salt. Cook for 2 minutes.
- 6
Add the prawns and stir-fry until they turn pink and are cooked through, about 3-5 minutes.
- 7
Add 1/4 cup of water if needed to achieve desired sauce consistency. Ensure prawns are well coated.
- 8
Garnish with fresh Thai basil leaves and serve with lime wedges.
