hot & sour prawn curry

video password: twenty [case sensitive]

prepare ahead?

You could also make the curry paste in advance and either freeze for a few months or keep it in the fridge for up to a week.

variations for fun

carnivore – replace prawns with chicken. vegan / vegetarian – replace prawns with tofu or mixed vegetables.

troubleshooting guide

bitter – if the spice paste gets burned the curry will end up being bitter.

no fresh prawns? – Use frozen, preprepared green (uncooked) prawns. Add frozen straight into the sauce. It will only take a few minutes longer.

no tamarind? – If you can’t find tamarind, use lime juice instead. The flavour profile will be different but still lovely.

no tamarind puree? – If you find tamarind pulp, or pods, these can also be used. Follow the instructions on the packet to turn your solid tamarind into a puree or make ‘tamarind water’.

not sour enough? – Tamarind varies in intensity similar to chillies, so if you think the curry isn’t living up to is’t ‘sour’ name add a little more tamarind puree.

not hot enough – Serve extra dried chilli powder or chilli flakes so your guests can adjust the heat level themselves.

serving suggestions

Serve with steamed rice or simple lentils. Or serve on its own as a soupy stew.

leftover potential

I think prawns are best eaten on the day they are cooked. But it won’t make you sick if you need to keep for a day or so in the fridge.

related links

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hot & sour prawn curry
serves 2
Hot and sour is such a delicious sounding combination that is commonly used in Indonesia and Vietnam. The hot comes from chilli of course and the sour usually from tamarind.

12 large prawns (shrimp), peeled and deveined
1 can tomatoes (400g / 14oz)
2 tablespoons tamarind paste
small handful chopped green onion

for the spice paste:
2 red onions
6 cloves garlic
1 tablespoon ground coriander
6 large green chillies

1. Whizz the spice paste ingredients with 2 tablespoons oil in a food processor until you have a chunky puree.

2. Heat a few tablespoons of oil in a large saucepan on a medium high heat. Add the spice paste to the pan and cook covered, stirring occasionally until the onion has softened.

3. Add the tomato and tamarind and bring to a simmer.

4. Add prawns (shrimp) and continute to cook until the prawns have changed colour and look cooked.

5. Serve hot with green onion sprinkled on top.