Tamarind Shrimp and Pineapple Skewers
1 lb tiger prawn, shelled and deveined, tail-on
Oil for brushing
2 oz seedless tamarind pulps
4 tablespoons water
3 pinches turmeric powder
3 pinches cayenne pepper powder
1 tablespoon fish sauce
1 teaspoon sugar
2 tablespoons oil
Pat dry the shrimp with paper towels.
Combine the tamarind pulps with water. Extract the juice and discard the pulps.
Combine the tamarind juice and the rest of the ingredients in the Marinade with the shrimp. Marinate for 5 – 10 minutes.
Grill or pan-fried the shrimp. Brush some oil on the surface of the shrimp, if grilling.
Thread a piece of pineapple cube onto a short bamboo skewer, follow by the shrimp. Garnish with ground peanuts and chopped scallions.