Tamarind Lemongrass Halal Prawn with Thai Basil and Coconut Ginger Glaze is an exquisite Thai dish that captivates with its vibrant flavors and aromatic herbs. Originating from Thailand’s rich culinary traditions, this dish combines the tangy and sweet notes of tamarind with the citrusy freshness of lemongrass. The prawns are perfectly cooked, ensuring they remain juicy and tender. The coconut ginger glaze adds a luscious, creamy finish with a hint of spice. Thai basil infuses the dish with a unique aroma that is both sweet and savory. Loved for its balance of heat, acidity, and sweetness, this dish is a favorite among seafood enthusiasts and those exploring authentic Thai cuisine. Its harmonious blend of flavors makes it perfect for a special dinner or a delightful weekend meal.
Tamarind Lemongrass Halal Prawn with Thai Basil and Coconut Ginger Glaze
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 – 500 Grams
- Tamarind Paste – 3 Tbsp
- Lemongrass – 2 Stalks
- Coconut Milk – 1 Cup
- Ginger – 2 Tbsp
- Garlic – 4 Cloves
- Thai Basil – 1 Cup
- Fish Sauce – 2 Tbsp
- Palm Sugar – 2 Tbsp
- Chili – 2 Piece
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
10 Grams
Saturated Fat
180 Mg
Cholesterol
600 Mg
Sodium
20 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
12 Grams
Sugars
25 Grams
Protein
Directions
Step 1
Clean the prawns by removing the shells and veins. Rinse them under cold water and set aside.
Step 2
In a bowl, mix tamarind paste, fish sauce, and palm sugar until dissolved. Set aside.
Step 3
In a pan, heat some oil over medium heat. Add minced garlic, grated ginger, and chopped lemongrass. Sauté until fragrant.
Step 4
Add the prawns to the pan and stir-fry until they turn pink and opaque.
Step 5
Remove prawns and set aside.
Step 6
Pour the tamarind mixture into the pan, followed by coconut milk. Simmer for 5 minutes until the sauce thickens.
Step 7
Return the prawns to the pan, add sliced chili and Thai basil. Toss to coat evenly and cook for another 2 minutes. Serve hot.
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