Lunes, Agosto 26, 2013

Baguio Bean and Prawn Stir-fry Recipe


  • 2 Tbsp tamarind concentrate
  • 1/4 cup palm or brown sugar
  • 1 long red chilli, seeded,finely chopped
  • 2cm-piece ginger, peeled, grated
  • 2 garlic cloves, crushed
  • 1/2 tsp dried chilli flakes
  • 1/3 cup water
  • 1 Tbsp vegetable oil
  • 1kg green prawns, peeled, deveined, tails intact
  • 4 spring onions, thinly sliced
  • 200g bauio beans, trimmed, cut into 5cm lengths


The tamarind in this recipe is used extensively in Indian cooking and gives a delicious sour flavour. It's available in jars and cans as a paste, concentrate or pulp, from supermarkets and Asian grocery stores.

Here's how:

1 Combine the tamarind, sugar, chilli, ginger, garlic, chilli flakes and water in a jug.

2 Heat a wok or large heavy-based pan over a high heat until hot. Add 1 teaspoon of the oil and heat for another minute. Add a quarter of the prawns

3 Add the spring onion and beans to the wok or pan, and cook for 1 minute. Return the prawns to the pan. Add the tamarind mixture and cook for 1 minute, or until prawns are heated through and well combined with the sauce.

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