Recipe: Tamarind Shrimp and Pineapple Skewers

By Bee Yin Low,
Bee Yin Low,
Bee Yin Low,
July 14, 2014 Updated: June 24, 2015

What’s great about this tamarind shrimp and pineapple skewer is that you can serve this almost anytime of the year. You don’t have to grill the shrimp. You can pan-fry the shrimp…it’s tasty either way. You might even serve this as party foods, as a warm appetizer. It’s totally up to you!


1 lb tiger prawn, shelled and deveined, tail-on
Oil for brushing
Pineapple cubes


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


Ground peanuts
Chopped scallions


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.

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