• 1 kg                              Fresh green prawns
  • 5 tbsp                           Tamarind pulp
  • 2 tbsp                           Yeo’s Sambal Oeleck Sauce
  • 5 tbsp                           Yeo’s Dark Soya Sauce
  • 2 cloves                        Garlic (crushed)
  • 2 tablespoons               Sugar
  • 1 tablespoon                 Whole black pepper (crushed)
  • 50g                               Baby Spinach
  • 1                                  Lime (cut into wedges)

Char-grilled Tamarind Prawns with Chilli, Soy and Pepper

Serves : 6

Preparation time : 15mins

Cooking Time : 6mins


  1. Combine the tamarind pulp with 1 cup of boiling water and stir well with a fork. Strain and hold the liquid.
  2. Remove the vein from the prawns, but do not remove the shell and prawn heads. Place them into a bowl and add the tamarind water, Yeo’s Sambal Oeleck Sauce, Dark Soya Sauce, garlic, sugar and pepper.
  3. Rub the mixture into the prawns, cover and refrigerate until required.
  4. Drain and grill on a pre heated barbecue for three minutes, brushing with the marinade. Turn over and do the same until cooked (another three minutes)
  5. Present in a large bowl garnished with the baby spinach and lime wedges