Spiced pepper prawns with tamarind dressing
Raw peeled prawns
600 g, peeled, tails intact
2 clove(s), crushed
2 medium, cut into ribbons
1 medium, cut into thin strips
1 x 3 second spray(s)
- 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.
- 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.
- Serve salad topped with prawns and drizzled with dressing.