Tamarind is a tropical tree that produces pods filled with a sweet, sticky, sour, paste-like fruit.
Tamarind pulp is widely used for cooking in South and Southeast Asia, Mexico, the Middle East, and the Caribbean. The seeds and leaves are also edible.
It is used in sauces, marinades, chutneys, drinks, and desserts. It’s also one of the ingredients of Worcestershire sauce! Who knew?
Mostly people will cook up the pulp in water, then strain out the solids and use the remaining 'water' for flavouring. With the beauty of Thermomix, you can just add the straight pulp into most things and it will blend up well enough so that the fibrous pieces are not noticeable. For this recipe however, we purchased tamarind pulp in a big jar from the local Asian grocer which I have to say is a lot easier than any other route.
We just loved this one. Bree first tried something similar at a well known restaurant in Perth and this is her version, and I think she did us very proud. See what you think!
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- 2 Garlic Cloves
- 10 Grams Fresh Ginger
- 2 Teaspoons Ground Turmeric
- 1 Pinch Pink Salt Flakes BUY
- 1 Pinch Black Pepper
- 1/2 Cup Cornflour or Cornstarch
- 1 Cup rice flour
- 250 Grams water
- 500 Grams large raw prawns, tail on
Spicy honey and tamarind sauce
- 1 Brown Onion halved
- 2 Green Chilli(es) roughly chopped
- 3 Garlic Cloves
- 2 Tablespoons tamarind paste/puree
- 2 Tablespoons Soy Sauce
- 3 Tablespoons Honey
- 3 Tablespoons water
- Extra Virgin Olive Oil (EVOO) to fry BUY
To make the marinade, place garlic and ginger into the Thermomix bowl and chop 4 sec/speed 6.
Add remaining ingredients, except for the prawns and combine 10 sec/speed 5. Pour out into a bowl with the prawns and mix to coat the prawns well. Set aside while you make the sauce. Stirring occasionally.
To make the sauce place the onion, chilli and garlic in the Thermomix bowl. Chop 4 sec/speed 6. Set aside. Place remaining ingredients into the Thermomix bowl and combine 10 sec/speed 4.
Heat a large pan over medium heat, add a splash of EVOO. Fry the onion, chilli and garlic, for 5 minutes, or until starting to brown. Add the sauce and cook, stirring until boiling. Reduce heat and cook for 10 minutes, stirring occasionally, until it has reduced to a nice sticky sauce.
In another large pan, heat to a medium and add a splash of EVOO. Cook prawns in batches (shaking off excess marinade first). Set aside on paper towel until they're all cooked.
Add cooked prawns to the sauce and toss gently to combine.
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