Ingredients Jump to Instructions ↓

  1. 1/3 cup tamarind pulp

  2. cup hot water

  3. 2 teaspoons white peppercorns

  4. 2 cloves garlic

  5. 1 teaspoon chilli flakes

  6. 1 tablespoon palm sugar, grated

  7. 2 tablespoons fish sauce

  8. 2 tablespoons light soy sauce

  9. 2kg medium green prawns, peeled & deveined

  10. 2 telegraph cucumbers, lightly peeled

  11. oil for shallow frying

  12. 1 long red chilli, seeds removed and finely chopped

  13. chopped coriander for garnish

  14. juice of a lime

Instructions Jump to Ingredients ↑

  1. Combine the pulp and hot water together in a bowl and stand for 15 minutes. Massage mixture with a spoon to break up the pod and meat. Strain liquor and discard remaining flesh, meat and pod.

  2. Pound pepper in a pestle and mortar until coarsely ground; add garlic, chilli and palm sugar and continue pounding until it forms a paste.

  3. Remove to a large bowl and stir in tamarind liquor, fish sauce and soy sauce. Toss prawns into marinade and refrigerate, covered for 1-2 hours.

  4. Cut cucumber into 1cm thick slices and set aside.

  5. Heat oil in a large wok or frying pan, drain prawns from marinade and fry in batches for 1-2 minutes each side or until brown and crisp. Remove and drain on paper towel, season with salt.

  6. To serve, place cucumber slices onto platters and top with a prawn. Sprinkle with chopped chilli and coriander and drizzle of juice.


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