Store in a single layer in an airtight container lined with baking paper, in a cool, dry place for up to 2 days.
- 227 g (1 packet) seedless tamarind pulp (see Note)
- 330 g (1½ cups) caster sugar
- 1½ tsp chilli powder
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place tamarind and 375 ml water in a small saucepan over medium heat. Bring to the boil, then reduce heat to low and simmer for 5 minutes or until tamarind has softened. Remove from heat and leave to cool to room temperature. Using the back of a spoon, press tamarind mixture through a sieve into a small saucepan. Discard solids.
Stir 275 g sugar and ½ tsp chilli powder into tamarind mixture and cook, stirring continuously, over medium heat for 8 minutes or until mixture reaches 125°C on a sugar thermometer; be careful not to let the mixture burn. Remove from heat and transfer to a shallow bowl. Set aside at room temperature for 2 hours or until cooled.
Combine remaining 1 tsp chilli powder and 55g sugar in a small bowl. Roll tamarind mixture into walnut-sized balls and coat in sugar and chilli mixture.
• Tamarind pulp (block form) also known as tamarind paste, is available from Asian food shops. Tamarind concentrate will not give the same result for this recipe.
Photography by Brett Stevens.
As seen in Feast magazine, Issue 8, pg150.