Thai Stir Fried Prawns With Tamarind Recipes

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PAAD THAI - SHRIMP (STIR-FRIED THAI NOODLES)



Paad Thai - Shrimp (Stir-Fried Thai Noodles) image

I attended a cooking class with chef Poolsin Krisananuwatara and this is one of the dishes we made. It was delicious.

Provided by PanNan

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

1 (8 ounce) package rice noodles (the wider ones, about the width of fettucine noodles)
4 tablespoons vegetable oil
2 lbs fresh shrimp, shelled and deveined
4 eggs, beaten
3 garlic cloves, minced
1 onion, finely chopped
1 (8 ounce) package fried tofu, sliced thin
1/4 cup chopped preserved white radish, rinsed to remove excess saltiness (optional)
1 lb bean sprouts
10 green onions, cut 2-inch long
1/2 cup unsalted peanuts, chopped fine (or use food processor)
2 teaspoons chili flakes (to taste)
6 lemon wedges
8 tablespoons tamarind juice (or substitute vinegar)
6 tablespoons fish sauce
8 tablespoons brown sugar
1 1/2 teaspoons paprika

Steps:

  • Soak the rice noodles in hot water to cover, for at least 30 minutes. Drain and set aside. Prepare all the remaining ingredients to be ready to cook.
  • Make the sauce - combine the tamarind juice (or vinegar), fish sauce,brown sugar, and paprika in a small saucepan. Stir and heat over medium heat until it starts to boil, then lower the heat and simmer the sauce for 10 minutes. Taste for the proper balance of sweet/sour/salty, and adjust if necessary. Set aside.
  • Heat 1 tbsp oil in large wok or non-stick skillet. Add eggs and scramble them. Remove eggs and set them aside when just done.
  • Heat 1 tbsp oil in the wok or skillet and saute shrimp with 2 tbsp of the sauce. Remove and set aside as soon as the shrimp are pink (about 2 minutes).
  • Heat 1 tbsp oil in the wok or skillet and saute onion and garlic, adding about 2 tbsp sauce. Add noodles, stir well, adding more sauce to keep the noodles moist. If noodles become too dry, sprinkle with some water. Remove noodles and set aside.
  • Heat 1 tbsp oil in the wok or skillet and saute fried tofu, preserved white radish, and 1 tsp chile flakes (or to taste). Add remaining sauce. Return noodles to pan with tofu mixture. Taste again, and adjust. Add cooked shrimp, bean sprouts, green onion, and scrambled egg. Lift and turn the noodles a few times to mix.
  • Serve on the plate with a lemon wedge, and top with chopped peanuts, and a few chile flakes.

THAI STIR - FRIED PRAWNS WITH TAMARIND



Thai Stir - Fried Prawns With Tamarind image

This simple and quick to cook recipe is full of flavour. Prepare well in advance and allow prawns to marinate in the sauce, for a fuller flavour. Very popular dish in the East.

Provided by Brian Holley

Categories     Asian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

2 ounces tamarind paste
5 fluid ounces boiling water
2 tablespoons vegetable oil
2 tablespoons onions, chopped
1 tablespoon garlic, chopped
6 dried red chilies, chopped
2 tablespoons soft brown sugar
2 tablespoons chicken stock
1 tablespoon fish sauce
1 lb prawns, cooked and shelled
2 spring onions, sliced (to garnish)

Steps:

  • Heat half of the oil in a wok or frying pan and fry the onion, garlic and chillies till golden.
  • Add all the other ingredients EXCEPT FOR THE PRAWNS. Bring the mixture to the boil, remove from the heat and allow to cool.
  • Add the prawns and coat with the sauce, set aside to allow the prawns to marinate.
  • Reheat the wok, add the sauce with the prawns and heat for two mins, do not over cook the prawns or they will toughen.
  • Serve garnished with the spring onion.

Nutrition Facts : Calories 239.2, Fat 8.4, SaturatedFat 1.1, Cholesterol 143.1, Sodium 1020.7, Carbohydrate 24.7, Fiber 2.1, Sugar 19, Protein 17.9

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