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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat half of the oil in a wok or frying pan and fry the onion, garlic and chillies till golden. | 2. Add all the other ingredients EXCEPT FOR THE PRAWNS. Bring the mixture to the boil, remove from the heat and allow to cool. | 3. Add the prawns and coat with the sauce, set aside to allow the prawns to marinate. | 4. Reheat the wok, add the sauce with the prawns and heat for two mins, do not over cook the prawns or they will toughen. | 5. Serve garnished with the spring onion. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tamarind paste	2	ounces	tamarind	50.4333	0.0	11.22	0.2833
water	5	fluid	boiling	-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	2	tablespoons	chopped	8.0	1.868	0.22	0.02
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
red chilies	6		chopped	50.4333	0.0	11.22	0.2833
brown sugar	2	tablespoons	soft	39.975	7.501	1.2512	0.624
chicken stock	2	tablespoons		10.8	1.0590000000000002	0.7559999999999999	0.36
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
prawn	1	lb	cooked shelled	50.4333	0.0	11.22	0.2833
spring onion	2		sliced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.