Prawns with tamarind caramel and black pepper
- Serves 4
- Hands-on time 30 min
”If you can’t find palm sugar, use light brown sugar instead. To offset the sweetness of the caramel, be generous with the black pepper – use considerably more than you would to simply season a dish.” – Ravinder Bhogal
Or toss prawns into a fiery chilli stir-fry for a delicious weeknight dinner.
- Dairy-free recipes
- 26.3g (2g saturated)
- 37.8g (34.1g sugars)
Make the tamarind caramel (steps 1-2) up to 2 days ahead and keep covered in the fridge. Warm before using.
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