TAMARIND AND PALM SUGAR PRAWNS WITH LYCHEE AND BABY COS
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.
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.