Thai
Thai - Seafood Specialties
Seafood Specialty - Tamarind Pulp
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 500g king prawns, shell on
- • 3 tbsp tamarind pulp
- • 2 tbsp fish sauce
- • 1 tbsp palm sugar
- • 3 bird's eye chilies, chopped
- • 4 cloves garlic, minced
- • 1 tbsp toasted sesame seeds
- • 2 tbsp vegetable oil
- • 1 tbsp coriander, chopped
Preparation Steps
1
Phase 1
Snip the prawn shells along the back and devein.
2
Phase 2
Fry the garlic and chilies in oil until golden.
3
Phase 3
Add the prawns and sear 1 minute per side until pink.
4
Phase 4
Stir in the tamarind, fish sauce, and palm sugar; simmer until the glaze clings.
5
Phase 5
Sprinkle with sesame and coriander and serve hot.