Ingredients:
3 lbs fresh B.C. spot prawns, boiled and then cooled
2 Tbsp vegetable oil
1 tsp salt
½ cup garlic, finely chopped
½ cup long red Anaheim chilies, finely chopped
½ cup tamarind paste
¼ cup palm sugar
2 Tbsp fish sauce
½ lime, juiced
½ lime, cut into wedges Cilantro leaves to garnish
Method:
Boil spot prawns in heavily salted water for two minutes.
Remove from water and place in an ice bath to stop the cooking process. It is important to not overcook. Smash garlic and chilies in a mortar and pestle or grind briefly in a food processor until smooth with a few chunks.
Heat oil in a wok or deep saucepan until very hot. Add garlic and chilies to oil and fry 20-30 seconds until garlic is slightly browned and soft (do not burn).
Add tamarind paste and palm sugar, reduce heat to medium-low, and allow mixture to reduce slightly. Add prawns and lime juice to mixture and mix well, heating prawns back up in mixture.
Pour prawn-sauce mixture into a large dish and garnish with cilantro leaves.
Serve with lime wedges and plenty of beer.
This recipe was provided by chef Stu Smith at Fresh St. Market in West Vancouver.
