Vietnamese Tamarind Prawns (Tôm Rang Me)

Ingredients

• 1 pound spot prawns or extra-jumbo shell-on shrimp, preferably head-on
• 2 tbsps olive oil
• 2 shallots, finely chopped
• 2 garlic cloves, chopped
• 1/2 tbsp peppercorns
• 1/2 cup tamarind sauce
• 1 bird eye's chili, thinly sliced and extra for serving
• 1/4 cup basil leaves
• 1/2 cup tamarind water
• 2 tbsps fish sauce
• 2 tbsps sugar
• 2 ounces tamarind paste
• 3/4 cup boiling water

Instructions

1. 1

   To make the tamarind water, soak the tamarind paste in boiling water for 5 minutes breaking up any chunks with a spoon. Set aside until cool enough to handle. Pass the mixture through a sieve to get the tamarind water.

2. 2

   To make the tamarind sauce, in a bowl whisk together tamarind water, fish sauce, and sugar until well combined.

3. 3

   Add the oil, garlic, and shallots to a hot pan. Saute over medium heat for 2-3 minutes or until fragrant.

4. 4

   Increase the heat to medium-high. Add the peppercorns and prawns and toss for 2 minutes.

5. 5

   Pour the tamarind sauce over the prawns and cook for another 3 minutes.

6. 6

   Add 2 tbsps basil leaves and chili and cook for another 2 minutes or until the prawns are cooked through.

7. 7

   Remove the prawns and transfer them to a serving plate.

8. 8

   Let the sauce cook on high heat for 10 minutes until it becomes thicker.

9. 9

   Pour the sauce over the prawns. Garnish with more basil and chili and serve immediately.