There’s no better way to start your seafood feast than with these plump Omani prawns covered in a tangy tamarind sauce. For best results, marinate the prawns overnight
| Created by | Spinneys |
| Prep time | 15 minutes |
| Marination time | 2 hours or overnight |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 242 |
| Fat | 9.2g |
| Saturates | 1.7g |
| Protein | 29.6g |
| Carbs | 9.4g |
| Sugars | 4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Dissolve the tamarind in the water.
2
Crush the garlic and finely grate the ginger.
3
Combine the tamarind water, garlic, ginger and tomato purée with the oil and season well with the salt and pepper.
4
Set aside 4 tbsp of the marinade then toss the prawns through the rest of the marinade. 5 Refrigerate for at least 2 hours or overnight.
5
Prepare a barbecue or preheat a griddle pan to high.
6
Thread the prawns onto skewers and place on the grill or in the pan until charred and cooked through, for approx. 3-5 minutes per side.
7
Serve hot with the remaining marinade and lemon wedges.
