Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A quick, sour tamarind broth with plump prawns.
Equipment: Large saucepan
Measures and names
Ingredients
- 700 g raw king prawns (jumbo shrimp), shell on
- 1.2 litres water
- 1 onion, quartered
- 3 tomatoes, quartered
- 3 tbsp tamarind paste, unsweetened
- 2 tbsp fish sauce (patis)
- 200 g daikon radish, sliced
- 150 g green beans, trimmed
- 150 g water spinach (kangkong) or spinach
Optional extras
- 2 long green chillies
Method
- Bring the water to the boil with the onion and tomatoes. Simmer for 8 minutes, pressing the tomatoes to release their juice.
- Stir in the tamarind paste and fish sauce, then add the daikon and simmer for 8 minutes.
- Add the green beans and cook for 4 minutes.
- Add the prawns and chillies and simmer for 3 to 4 minutes, just until the prawns turn pink and opaque.
- Stir through the water spinach until wilted and serve immediately in deep bowls.
Swaps and tips
Cooking the prawns with the shells on gives a far better broth. Do not overcook them; they need only a few minutes. Any firm white fish can be used instead.
Add carbs for the family (optional)
For the family, serve with steamed rice on the side. The on-plan bowl needs nothing more.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 22 g | 9 g | 3 g | 2 g | 145 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
