Fusion Kitchen · Lunch
Tamarind and Peanut Glazed Prawn Bowl
An Afro-Mexican bowl, tiger prawns glazed in a tamarind and peanut sauce where the West African groundnut tradition and the Mexican sweet-sour-hot balance are both structurally present, served over chipotle black bean rice with mango salsa and a coriander crunch.
$
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
485Calories
28gProtein
12gFat
58gCarbs
18gSugar
6gFiber
820mgSodium
172mgChol
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Instructions
1
Prep
Whisk tamarind paste, peanut butter, honey, soy sauce, 1 chopped chilli, garlic, and lime juice until smooth; loosen with warm water. Combine diced mango, red onion, coriander, lime juice, and remaining chilli for salsa. Cook jasmine rice to packet instructions.
2
Simmer
Warm drained black beans with chipotle in adobo, a squeeze of lime juice, and a pinch of salt over medium heat 2 to 3 minutes until heated through. Fold into cooked rice.
3
Sear
Heat 2 tsp oil in a large frying pan over high heat. Add prawns in a single layer, cook 1.5 to 2 minutes per side until pink and curled through.
4
Glaze
Pour tamarind-peanut glaze over prawns and toss over high heat 1 to 2 minutes until sticky, caramelised, and coating each prawn.
5
Plate
Spoon chipotle black bean rice into bowls. Arrange glazed prawns over rice, spoon mango salsa alongside, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) raw tiger shrimp
- 2 tsp neutral oil
- 60g (2.1 oz) tamarind paste
- 46g (1.6 oz) smooth peanut butter
- 2 tbsp honey
- 60ml (1/4 cup) soy sauce
- 1 small fresh red chilli
- 2 garlic cloves
- 60ml (1/4 cup) lime juice
- 60ml (1/4 cup) warm water
- 180g (6.3 oz) jasmine rice
- 200g (7 oz / 2 cans) canned black beans
- 1 tsp chipotle in adobo
- 1 medium mango
- 0.5 medium red onion
- 10g (small handful) fresh coriander
- 0.5 small fresh red chilli
- pinch fine sea salt