STIR-FRIED PRAWNS & CUCUMBER IN TAMARIND SAUCE

Tamarind is the fruit from the pods of a large tree native to northern Africa which has also been cultivated in Asia for thousands of years. The flesh and seeds are dried then reconstituted and strained to produce a deliciously fruity liquid which is used to add a sour note to many dishes.

SERVES

PREP TIME

10 mins

COOK TIME

5 mins

ALTERNATIVE SPECIES

ALTERNATIVE SPECIES:

INGREDIENTS

1 telegraph cucumber
2 tablespoons vegetable oil
1kg green prawns, peeled and deveined
½ cup coconut milk
⅓ cup tamarind liquid (see notes)
2 tablespoons fish sauce
1 tablespoon grated palm sugar
2 small red chillies, seeded and finely sliced
Steamed jasmine rice, for serving

METHOD

Peel and halve cucumber lengthwise, scrape out seeds and slice into crescents.

Heat a wok, add oil, then prawns and stir for 2 minutes or so, until they are just changing colour. Add coconut milk, cucumber, tamarind liquid, fish sauce, palm sugar and chilli and stir for another minute or 2, until prawns are just cooked through.

Serve with steamed rice.

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© Sydney Fish Market, 2026

Developed with the assistance of grant funds from the Eat More NSW Seafood grant program, led by NSWDPI and NSWSIC.