TAMARIND AND PALM SU­GAR PRAWNS WITH LY­CHEE AND BABY COS

My Wedding - - FOOD & DRINK -

You will need:

30 ml canola oil 2 shal­lots, peeled and chopped 2 cloves gar­lic, peeled and chopped 1 tbsp fresh gin­ger, grated 0.5tsp turmeric 0.5tsp cumin seed 15ml lime juice 30ml dark Soy sauce 2tbsp tamarind pulp 1tbsp palm su­gar 100g vine ripened toma­toes, chopped Gar­nish: snow speas, sliced shal­lots, fresh co­rian­der

For the Dress­ing:

Heat oil and sauté the shal­lots, gar­lic and gin­ger. Add the turmeric and cumin, then the lime, soy, tamarind and su­gar. Cook for 2 more min­utes. Add the toma­toes and cook for 5 min­utes. Blend and pass through a fine sieve. Al­low the dress­ing to cool.

For the Prawns:

Sau­tee 3 peeled prawn tails per per­son. Coat the prawns in the dress­ing. Set aside.

To serve:

Tear up the baby cos, mix with the prawns, finely sliced snow peas, sliced shal­lots and fresh co­rian­der to taste. Add a lit­tle more dress­ing and present.

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