Vietnamese Tamarind Prawn Recipe (Tôm Rim Me)

If you’re looking for a quick and delicious Vietnamese dish to add to your weeknight repertoire, Vietnamese Tamarind Prawn (Tom Rim Me) is the perfect choice. This dish is quick to prepare and offers a balanced meal when paired with steamed jasmine rice and a side of green vegetables.

Growing up in Vietnam, my Mum always used fresh prawns with their shells on for extra crispiness. While this isn’t as common in the UK, I’ve adapted the recipe to work with shelled prawns. This version retains the same incredible flavour but is easier to eat and more child-friendly, perfect for my family.

The caramelised prawns coated in tamarind sauce deliver layers of flavour: sweet, savoury and tangy. A little warning: you might want to cook extra rice because this dish is so moreish that everyone will be reaching for seconds! And the best part? It’s ready in just 20 minutes.

Ingredients

Here’s everything you’ll need to make this flavour-packed dish:

• Raw prawns: Use a small knife to make a shallow cut along the back of each prawn to remove the dark vein. This also creates a decorative ruffled edge when cooked.
• Minced garlic: For frying. Don’t forget to add a dash of oil.
• Fish sauce: Just a little is needed as the prawns already have a natural saltiness.
• Sugar: Half for marinating the prawns and half for making the caramel.
• Ground pepper: Adds fragrance and a touch of heat.
• Tamarind paste: The star of the dish! You can use tamarind paste off the shelf at most supermarkets or make your own by soaking wet tamarind in warm water and straining it for a smooth consistency.

How to make Vietnamese Tamarind Prawn

1. Marinate the prawns

Start by marinating the prawns. Combine them with fish sauce, half of the sugar and ground pepper. Mix well and let them sit for 10 minutes. This gives the prawns time to absorb the flavours.

2. Make a quick caramel sauce

Heat a dash of oil in a pan over medium heat. Add the minced garlic and stir until it becomes golden and fragrant. Sprinkle in the remaining sugar and stir constantly. The sugar will quickly melt and turn a rich golden brown. This caramel base is key to the dish’s flavour.

3. Cook the prawns

Add the marinated prawns to the pan. Stir-fry them quickly for 2-3 minutes until they’re just cooked through. The prawns should turn pink and soak up the caramelised sauce beautifully.

4. Add tamarind paste

Stir in the tamarind paste, make sure every prawn is coated in the tangy sauce. Lower the heat and let the prawns simmer for 2-3 minutes, allowing the flavours to meld together. Turn off the heat and your dish is ready to serve!

5. Serve and enjoy

Serve the prawns hot with steamed jasmine rice. Don’t forget to drizzle the sweet and sour tamarind sauce over the rice for an extra burst of flavour. Pair with steamed green vegetables for a complete meal.

Tips for Success

• Choosing prawns: Fresh prawns yield the best flavour, but frozen prawns work too if defrosted properly.
• Adjust tanginess: Each tamarind paste may have different level of tanginess, so adjust the flavour to your liking by adding more sugar for sweetness or more tamarind paste for extra tang.

Looking for more prawn recipes?

Love prawns? Check out some of my other favourites in this section:

Vietnamese Pomelo Salad

Vietnamese Salad Rolls

Mango and Prawn Salad

Glazed Pork Belly and Prawns

Final thoughts

This Vietnamese Tamarind Prawn recipe is a fantastic way to bring a taste of Vietnam to your dining table. Quick, easy and full of vibrant flavours, it’s a dish that will quickly become a family favourite.

If you try this recipe, I’d love to hear how it turned out! Drop a comment below or share your photos on Instagram – don’t forget to tag me @summerandspicefoodblog so I can see your creations.

Happy cooking!