Spiced pepper prawns with tamarind dressing
2
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Pepper and garlic. Simple yet effective. The prawns have a superb savoury flavour which cuts through the tamarind dressing and fresh crunch of the salad.
Ingredients
Raw peeled prawns
600 g, peeled, tails intact
Pepper
2 tsp
Garlic
2 clove(s), crushed
Lime juice
4 tbs
Lebanese cucumber
2 medium, cut into ribbons
Fresh coriander
1 cup(s)
Red capsicum
1 medium, cut into thin strips
Bean sprouts
100 g
Tamarind puree
2 tbs
Brown sugar
1 tbs
Fish sauce
2 tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a wok with oil and heat over high heat. Stir-fry prawns, in batches, for 2–3 minutes or until just starting to change colour. Transfer to a plate. Add pepper and garlic to wok and stir-fry for 1 minute or until fragrant. Return prawns to wok with half the juice and toss to combine.
2
Combine cucumber, capsicum, sprouts and coriander in a large bowl. Whisk tamarind, brown sugar, fish sauce, remaining juice and 1 tablespoon boiling water in a small bowl until sugar has dissolved.
3
Serve salad topped with prawns and drizzled with dressing.
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