Spicy Garlicky Prawns

Not entirely sure why, but I consider garlicky prawns a summer only dish. Something feels wrong about enjoying them in the blistering sun.

Here is my version of a very classic dish- with a little extra flavour to bring it up to another level. It’s incredibly quick to make, and once you get eating, you won’t want to stop (the portion makes enough for 2-3 people but i actually ate the whole thing myself, oops.)

Enjoy it was a steaming bowl of fresh rice or some bread to mop up all those sweet, savoury and tangy juices.

Serves: 2-3

Prep/Cook Time: 15-20 minutes

Notes: I use Mae Ploy curry pastes which tend to be a lot stronger than western supermarket versions, so you may have to add a little more for extra flavour.

Ingredients

300-350g Shell on Prawns

6 Garlic Cloves, Peeled and smashed

15g Ginger, Peeled and smashed

1 Tsp Thai Red Curry Paste

150g Small tomatoes

Fish sauce, to taste

1 Lime or Lemon

30g Soft Greens (watercress, thai basil, coriander, spinach, morning glory…)

30ml Water

2 Tsp Tamarind Puree

Sugar, to taste

Olive oil

Method:

1. Optional: Devein the prawns.

2. Place a large frying pan or wok onto medium-high heat with a generous drizzle of oil. Once hot, add the garlic, ginger and let it infuse the oil. Once fragrant, stir the curry paste through for a couple of seconds.

3. Add the tomatoes into the curry base along with the prawns. Turn the heat up to high and stir-fry for a total of 4-6 minutes, until the prawns are vibrant and opaque throughout. Take it off the heat, toss through the greens, water and tamarind puree. Taste and season with fish sauce and sugar.

4. Serve still hot.