Sep 12, 2010
Posted by Bel.C
Assam prawn is a Malaysian Nyonya recipe. I personally didn’t tried it before, but I did some research online and decided to give it a try. In fact it looks easy to prepare that is the main thing for a quick fix. The main ingredient for the dish is the Tamarind or Assam, you can always get the fresh tamarind or look for tamarind paste. You can use any kind of prawn or shrimp for the recipe, preferably with heads and shell intact.
The tamarind or Assam sauce flavor covered the whole shell and prawn heads, infused with soury and sweet taste which is very appetizing. I am sure you will suck up all the sauce because it is so good. So prepare some napkins as you will be using your hands for this finger licking good recipe.
1 lb shell-on prawns
2 tbsp tamarind pulps
4 tablespoons water
1-2 drips dark soy sauce
2 teaspoon sugar
1/4 teaspoon salt
3 tablespoons cooking oil
- Add water to tamarind pulps to mix till smooth, discard the pulps.
- Make a slit on the back of the prawn to devein, rinse and pat dry with paper towel. Set aside.
- Combine the sauce of tamarind juice, salt, sugar, 1-2 drips of dark soy sauce (not too much to prevent the prawns turn too dark), mix into the prawns, marinate for 10-15 minutes.
- Heat up a pan with oil over medium high, add in the prawns and stir fry till cooked. Cook a bit longer to reduce the sauce and to slightly burnt the shells. Serve.