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Digital Subscriptions > Delicious Magazine > April 2018 > The object of my confection…

The object of my confection…

Ravinder Bhogal launches her two-month residency with recipes based on magical, golden, bubbling caramel. They’re glamorous, gorgeous and, like the film that inspired them, just a little bittersweet

The residency.

RAVINDER BHOGAL Food writer in residence No 6

Prawns with tamarind caramel and black pepper

SWEET-SOUR AND HOT Prawns with tamarind caramel and black pepper

SERVES 4. HANDS-ON TIME 30 MIN

“In this recipe I’ve used palm sugar, which is the quintessential sweetener in many Asian kitchens. It has a complex, honeyed flavour that makes it worth seeking out (you can find it in larger supermarkets). If you can’t find palm sugar, use light brown sugar instead. To offset the sweetness of the caramel, be generous with the black pepper – use considerably more than you would to simply season a dish. Size matters here too – the larger the prawns you’re using, the larger the surface area to coat in all that delicious tamarind caramel.”

MAKE AHEAD

Make the tamarind caramel (steps 1-2) up to 2 days ahead and keep covered in the fridge. Warm before using.

• Rapeseed oil for frying

• 500-600g sustainable raw tiger or jumbo king prawns, heads and shells removed but tails left intact, defrosted if frozen

• Juice ½ lime

• Small handful fresh Thai basil (or regular basil), leaves torn

• Jasmine rice to serve

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About Delicious Magazine

The April issue of delicious. is here to take you on exciting taste adventures. Diana Henry recalls how her passion for French food was love at first bite, James Martin discovers cheesy meatballs in Texas and Ravinder Bhogal cooks exotic sweet and savoury recipes using caramel. Closer to home, Gill Meller puts pigeon back on the menu and Debbie Major flies the flag for the great British macaroon. Plus, Dan Doherty’s new roast chicken, easy midweek meals from your freezer and much, much more.