Glazed Tamarind Prawns With Coconut Rice Recipe

About this recipe

Discover the vibrant flavors of Asia with Glazed Tamarind Prawns paired with creamy Coconut Rice. This recipe combines the tangy sweetness of tamarind with the rich, smooth taste of coconut for a dish that’s as comforting as it is exciting. Perfectly cooked prawns are glazed with a mix of tamarind pulp, soy sauce, honey, and chili flakes, creating a delightful coating that bursts with flavor. The coconut rice complements the prawns beautifully, offering a creamy and aromatic base that ties the dish together. With 35g of protein per serving, this meal not only satisfies your taste buds but also supports your nutritional goals. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe is sure to impress. Serve it hot, garnished with fresh spring onions, for a restaurant-quality experience at home.

Ingredients

• - DELI QUINOA/BASMATI RICE 1KG
• 1 pack (200 g) Godrej Real Good Medium Prawns Peeled & Deveined (Freshly Frozen)
• 100 g Tamarind Paste
• 1 piece Coconut

Instructions

1. 1. Wash and devein the prawns, then pat them dry with a paper towel.
2. 2. Mix tamarind pulp, soy sauce, honey, and chili flakes in a small bowl to make the glaze.
3. 3. Heat oil in a pan over medium heat and sauté minced garlic and ginger until fragrant.
4. 4. Add the prawns to the pan and cook for 2-3 minutes on each side until they turn pink.
5. 5. Pour the tamarind glaze over the prawns and stir well to coat evenly.
6. 6. Simmer the prawns in the glaze for 2 minutes, then remove from heat.
7. 7. Rinse the rice under cold water and cook it in a pot with coconut milk, salt, and 300 ml of water.
8. 8. Bring the pot to a boil, then reduce heat, cover, and simmer until the rice is tender and liquid is absorbed.
9. 9. Chop the spring onions finely and set aside for garnish.
10. 10. Plate the coconut rice and arrange the glazed prawns on top.
11. 11. Sprinkle the chopped spring onions over the dish and serve hot.