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Tamarind prawns with lemon Savannah beans

  • 4.0 Star
  • Timer Prep 10 min
    Cook 12 min
  • Chart 389.0 cal/
  • Chef hat Medium


Toast the sesame seed. Crush the piece of ginger. Crush the garlic cloves. Lightly toast and roughly chopped the peanuts. Zest the lemons.


  1. 1 Cook the beans in a pan of boiling salted water for 3 – 4 mins until tender.
  2. 2 Drain and transfer to a warm bowl.
  3. 3 Sprinkle with the lemon zest and peanuts.
  4. 4 Heat 2 tsp olive oil in a pan on a medium heat.
  5. 5 Add the garlic and ginger and cook for 3 - 4 mins, until fragrant.
  6. 6 Stir in the tamarind paste and cook for 1 min.
  7. 7 Add the prawns and stir well to ensure they are fully coated; season.
  8. 8 Cook for 3 - 4 mins until the prawns turn pink and are cooked through.
  9. 9 Transfer from the pan.
  10. 10 Heat the grains according to the pack instructions.
  11. 11 Sprinkle the prawns with the sesame seeds and serve with the beans and grains.

2 Reviews

  • Uygyx

    Ucfy X-rays

  • Liz

    Had to use hazelnuts rather than the peanuts. Served it with a leaf and blood orange salad because that’s what I had in. Once I’d done the prep it was quick to cook and put together. It was delicious and different. I’ll be making it again

  • Average per serving
  • Calories 389.0kCal
  • Fat13.6g
  • Saturated2.4g
  • Salt0.8g
  • Carbohydrates46.3
  • Sugar4.7g
  • Protein17.2g
  • Fibre6.5g