I was looking through my Stir Fry and Wok Bible a few days ago and flagged a bunch of recipes I wanted to make. I decided to try the Stir-Fried Prawns recipe so I went on a hunt for tamarind sauce. I walked into several stores searching for the one ingredient I didn’t have. Turns out it’s not so easy to find. I’ll definitely have to order it online for next time. Not to be foiled, I decided to improvise on the recipe.
Stir Fried Prawns – improvised from the Stir Fry and Wok Bible.
3 tbs wok oil
2 chopped garlic cloves
3 tbs chopped onion
2 tsps crushed red pepper
1 tbs light brown sugar
¼ cup Szechuan sauce
1/8 cup water
1 tbs thai fish sauce
1 tbs rice vinegar
1 lb prawns (shrimp)
1 package wide lo mein noodles, cooked
Heat up the wok with 3 tbs wok oil. When it’s nice and hot add the garlic and onion.
As they’re sizzling, add the crushed red pepper and brown sugar.
Stir for a couple of minutes until onions start to brown. Add the fish sauce and rice vinegar. Be careful it will splash!
Push everything to the side and add the Szechuan sauce to the middle.
Stir until hot then add the water. Mix all the ingredients together and add the shrimp.
Cook the prawns until pink then flip over to the other side – about 2-3 minutes on each side.
Spoon the shrimp onto the plain noodles. The fish sauce and Szechuan combination may taste a little salty so do not add salt to the noodles! If you just can’t live without salt on your noodles, then ½ the fish sauce and vinegar.
I was pleased to serve this dish and my guest went back for seconds so I guess I was doing something right J
P.S. if you can advise on where to find Tamarind sauce, I would be eternally grateful. Thanks!