Lunch
Tamarind and Peanut Glazed Prawn Bowl
An Afro-Mexican bowl, tiger prawns glazed in a tamarind and peanut sauce where the West African groundnut tradition and the Mexican sweet-sour-hot balance are both structurally present, served over chipotle black bean rice with mango salsa and a coriander crunch.
$5
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
485Calories
28gProtein
12gFat
58gCarbs
18gSugar
6gFiber
820mgSodium
172mgChol
0gSat Fat
Goes well with
Singha Beer
local
Thai Iced Tea
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Whisk tamarind paste, peanut butter, honey, soy sauce, chilli, garlic, and lime juice until smooth; loosen with warm water. Combine diced mango, red onion, coriander, lime juice, and chilli for salsa. Cook jasmine rice to packet instructions.
2
Simmer
Warm drained black beans with chipotle in adobo, lime juice, and salt over medium heat 2 to 3 minutes until heated through. Fold into cooked rice.
3
Sear
Heat 1 tsp oil in a frying pan over high heat. Add prawns in a single layer, cook 1.5 minutes per side until pink and curled through.
4
Glaze
Pour tamarind-peanut glaze over prawns and toss over high heat 1 minute until sticky, caramelised, and coating each prawn.
5
Plate
Spoon chipotle black bean rice into a bowl. Arrange glazed prawns over rice, spoon mango salsa alongside, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g300g raw tiger prawns
- 2 tsp2 tsp neutral oil
- 4 tbsp4 tbsp tamarind paste
- 3 tbsp3 tbsp smooth peanut butter
- 2 tbsp2 tbsp honey
- 4 tbsp4 tbsp soy sauce
- 11 small fresh red chilli
- 2 clove2 clove garlic
- 4 tbsp4 tbsp lime juice
- 4 tbsp4 tbsp warm water
- 180g180g jasmine rice
- 200g200g canned black beans
- 1 tsp1 tsp chipotle in adobo
- 11 medium mango
- 11 small red onion
- 10g10g fresh coriander
- 11 small fresh red chilli
- pinch fine sea salt
