Lemongrass Tamarind Prawn with Thai Basil and Mango Coconut Salsa is a vibrant and aromatic Thai dish that tantalizes the taste buds with its perfect balance of sweet, sour, and spicy flavors. This dish features succulent prawns marinated in a fragrant lemongrass and tamarind sauce, offering a burst of citrusy zest and tang. Complementing the prawns is a refreshing mango coconut salsa, delivering a delightful sweetness and creamy texture. The addition of Thai basil imparts a peppery and slightly licorice-like aroma, raising the flavor profile to new heights. Loved for its fresh ingredients and exotic taste, this dish is a true celebration of Thai culinary traditions, making it a favorite among seafood lovers.
Lemongrass Tamarind Prawn with Thai Basil and Mango Coconut Salsa
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Prawn – 16 Piece
- Lemongrass – 2 Stalks
- Tamarind Paste – 3 Tbsp
- Thai Basil – 1 Cup
- Mango – 1 Piece
- Coconut Milk – 0.5 Cup
- Red Chili – 1 Piece
- Garlic – 3 Cloves
- Fish Sauce – 2 Tbsp
- Lime – 1 Piece
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
10 Grams
Saturated Fat
160 Mg
Cholesterol
820 Mg
Sodium
25 Grams
Total Carbohydrate
3 Grams
Dietary Fiber
25 Grams
Protein
Directions
Step 1
Peel and devein the prawns, keeping the tails intact. Rinse and pat them dry.
Step 2
In a blender, combine lemongrass, tamarind paste, garlic, and fish sauce. Blend until smooth to create a marinade.
Step 3
Marinate the prawns in the mixture for at least 20 minutes in the refrigerator.
Step 4
Dice the mango and chop the red chili. Mix with coconut milk and lime juice to create the salsa. Set aside.
Step 5
Heat a skillet over medium heat.
Step 6
Add the marinated prawns and cook for 3-4 minutes on each side until pink.
Step 7
Garnish with Thai basil and serve the prawns hot with mango coconut salsa on the side.
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