Citrus-Glazed Malaysian Tamarind Prawns with Lime Leaf
A vibrant and refreshing take on prawns, featuring a tangy tamarind glaze balanced with the fresh citrus notes of lime leaves, perfect for any special occasion or a delightful dinner treat.
Preparation
Get these tasks done before you start cooking.
Marinating the Prawns
- 1
Prepare Marinade
Mix lime juice, fish sauce, and soy sauce in a bowl.
Tip: Use freshly squeezed citrus juices for the best flavor outcome.
- 2
Marinate Prawns
Add prawns to the marinade, cover, and refrigerate for 30 minutes.
Tip: Avoid over-marinating, as the citrus can "cook" the prawns. Reserve a small amount of marinade to brush on prawns during grilling.
- 3
Stir Occasionally
Stir the prawns occasionally to ensure even marinating.
Preparing the Tamarind Glaze
- 1
Combine Ingredients
Combine tamarind paste, palm sugar, water, and chili flakes in a saucepan.
- 2
Heat & Dissolve
Heat on low, stirring frequently, until the sugar dissolves.
- 3
Simmer
Simmer for 5 minutes until slightly thickened.
How to Make Citrus-Glazed Malaysian Tamarind Prawns with Lime Leaf
Total time: 2 h · Yields 4 servings
- 1
Preheat & Grill Prawns
Preheat grill and lightly oil grill grate. Grill prawns for 2-3 minutes on each side.
- 2
Apply Glaze
Brush prawns with tamarind glaze during the last minute of grilling.
- 3
Finish & Garnish
Sprinkle toasted sesame seeds and cilantro over cooked prawns before serving.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days.
Can I make this dish ahead?
You can prepare the glaze and marinate the prawns a few hours ahead, but cook them right before serving for best taste.
What can I substitute for prawns?
You can use scallops or chunks of firm fish like monkfish.
Is there a non-spicy variation?
Omit the chili flakes for a milder version and adjust sugar to taste.
How can I make this dish gluten-free?
Use tamari instead of soy sauce to keep it gluten-free.
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