Description
Savor the vibrant flavors of these Grilled Tamarind-Marinated Prawns, featuring succulent prawns marinated in a tangy tamarind sauce and grilled to perfection. This recipe combines the tartness of tamarind with aromatic garlic, shallots, and a spicy kick of bird’s eye chile for a delightful and juicy seafood dish ideal for summer gatherings or a light dinner.
Ingredients
Scale
Marinade and Prawns
- 1/2 cup (144 g) tamarind pulp
- 2 pounds (925 g) head-on, shell-on size 8/9 prawns or colossal shrimp
- 4 teaspoons (9 g) Diamond Crystal kosher salt, divided
- 1 teaspoon baking soda
- 1/2 cup (100 g) granulated sugar, divided
- 1/2 cup and 2 tablespoons (150 ml) fish sauce, divided
- 1/4 cup (30 g) chopped shallot (from 2 medium shallots)
- 6 garlic cloves (30 g) chopped, divided
- 1/2 teaspoon freshly ground white pepper
- 1 red bird’s eye chile, thinly sliced
- A few sprigs of cilantro for garnish
Instructions
- Prepare Tamarind Juice: In a medium heat-proof bowl, add tamarind pulp and 2 1/4 cups hot water. Let stand for 10 minutes. Using a metal spoon, mash the tamarind pulp to release meat from fibers and seeds. Strain through a fine mesh sieve into another bowl to yield approximately 1 1/2 cups tamarind juice.
- Prep the Shrimp: Using a sharp knife or kitchen shears, butterfly each prawn by cutting along the back halfway through the flesh. Do not remove shell, head, or tail; keep halves connected. Remove and discard the vein.
- Soak Shrimp: In a large bowl, mix 4 cups ice water, 1 tablespoon salt, and baking soda. Add deveined prawns and soak for 15 minutes. Remove and pat dry with paper towels.
- Make Marinade and Marinate: Whisk together 1 1/4 cups tamarind juice, 1/4 cup plus 2 tablespoons sugar, 1/4 cup plus 2 tablespoons fish sauce, chopped shallot, 2 tablespoons garlic, 1 teaspoon salt, and white pepper until sugar dissolves. Add prawns and refrigerate for 4 to 6 hours, flipping halfway through.
- Prepare Dipping Sauce: In a small saucepan, combine 1/4 cup tamarind juice, remaining 1/4 cup fish sauce, remaining 2 tablespoons sugar, remaining 2 tablespoons garlic, and bird’s eye chile. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring often, until slightly reduced, about 10 minutes.
- Preheat Grill: For charcoal grill, light one chimney full of charcoal and arrange coals on half the grate once lit and covered with gray ash. Cover and preheat for 5 minutes. For gas grill, turn all burners to high, cover, and heat for about 15 minutes.
- Grill Prawns: Clean and oil the grilling grate. Shake off excess marinade. Place half the prawns over the hot side of the grill and cook for 2 to 3 minutes per side, flipping once, until meat is opaque and cooked through. Transfer to a platter and repeat with remaining prawns.
- Serve: Garnish grilled prawns with cilantro sprigs and serve immediately accompanied by the tamarind dipping sauce.
Notes
- Grilling prawns with the shell, head, and tail intact helps retain moisture, keeping them juicy and tender.
- The tamarind marinade imparts a distinctive tangy flavor that balances the sweetness and spice.
- If you prefer a milder heat, reduce or omit the bird’s eye chile in the dipping sauce.
- This recipe is perfect for summer entertaining or as a light, flavorful dinner option.
- Use Diamond Crystal kosher salt for best results; if using table salt, halve the volume or match by weight.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 326 kcal
- Sugar: 28 g
- Sodium: 4144 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 325 mg
