Original receipe from themeatman
Easy Level: Easy
Cook Time: 30 Mins
Servings:3-4 Pax
If you love prawns or seafood, this recipe is for you. It’s got everything you need for that deep umami kick – homemade prawn stock, tangy tamarind and a velvety butter finish that ties everything together 🤤
Ingredients
1 pax
Metric
800 g - Shrimp (shell-on)
5 tbsp - Oil
Salt
200 ml - Water
7 Cloves - Garlic (minced)
2 splashes - Vermouth/Shaoxing
3 tbsp - Tamarind paste
100 g - Butter (Cold)
Coriander
Rice
Steps 1
De-shell shrimp head and shells, set them aside.
2. In a wok pan on medium heat, add oil, shrimp head and shells. Cook until fragrant and lightly charred. Add water and mix evenly. Cover and cook for 5 minutes.
3. Strain shrimp heads and set prawn stock aside.
4.In the same wokpan, cleaned, add in 2 tbsp of oil, add in garlic and stir fry until fragrant, add in shrimp and stir fry lightly.
5. Deglaze with vermouth, add in shrimp stock, tamarind paste and bring to a boil.
6. Turn heat to low and slowly add in cold butter and mix to emulsify.
7. Serve with rice on the side and garnish with coriander.
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