Assam Prawns
(Or Tamarind Prawns)
Assam prawns is a much loved dish in many Nyonya homes. All the people that I know cook it regularly. Medium to large prawns are used. It is a very simple dish and takes a few minutes to prepare.
I have changed the recipe a bit as the original recipe requires a lot of oil in the frying. We would drizzle the sauce loaded with oil on our rice and enjoy. As I am always conscious of the fat content, now I use very little oil in the frying. I have to use a bit of corn starch mixture to thicken the sauce so that the sauce sticks to the prawns .
I am also using tamarind concentrate as it is easier. However, I missed the tamarind pulp that gives the dish an additional dimension. I loved sucking the pulp as it absorbs all the taste.
Here is the revised recipe.
Quick info
Level 0f Difficulty: easy
Cost: ££
Time: 5 mins to prepare, 5 mins to cook
Pro points:
Per recipe: 8
Ingredients
250g Medium to large prawns ( I used frozen prawns that came without the heads)
– Shelled leaving the tails on
1 heaped tbsp of tamarind paste mixed with 3 tbsp of water
( or, 1 tsp (level) tamarind concentrate dissolved in 3 tbsp of hot water)
1 tsp dark soy sauce
2 tsp Sugar
1/2 tsp Salt or to taste
A shake of white pepper powder
Some corn starch solution (1 tsp corn flour mixed with some water)
Method
1. Out the tamarind paste and mix with the water to extract the pulp. Set aside. ( or mix the tamarind concentrate with the hot water.) Add in the sugar and salt.
2. Marinade the prawns in the mixture for about 15 minutes.
3. Heat up a pan and spray with some oil.
4. When the pan is hot, add in the prawns without (leaving most of ) the marinade.
5. Cook for about 2 minutes on one side.
6. Turn over and cook for another 2 minutes. Make sure that it has turned pink.
7. Add 1 to 2 table spoons of water to the remaining marinade and pour into the pan.
8. Bring it to the boil.
9. Taste, and season with more salt and sugar if required.
10. Add a teaspoon or so of corn starch to thicken the sauce,
11. Stir to coat the prawns.
12. Dish out and serve with rice and another vegetable.
……………………………………………………
Here is the page where you can get the prawns and tamarind
(As an Amazon Associate, I get a small commission on eligible purchases. This goes towards the cost of the ingredient in making the videos)
Prawns: https://amzn.to/3AC322P
Tamarind: https://amzn.to/3oVF1kX
Note:
As I am cutting down on my calories, I served the Assam Prawns with Zoodles. It is zero points noodle.
Next Post, then. See you soon.
Assam Prawns or Tamarind Prawns
Equipment
- Frying pan and turner
Ingredients
- 250 g 250gMedium to large prawns I used frozen prawns - Shelled the head and a few shell and the tails on.
- 1 tbsp tamarind paste heaped tablespoon, mixed with 3 tbsp of water. Or, 1tsp (level) tamarind concentrate dissolved in 3 tbsp of hot water
- 1 tsp dark soy sauce
- 2 tsp Sugar
- 1/2 tsp Salt or to taste
- A shake of white pepper powder
- 1 tsp Corn flour Some cornstarch solution mixed with t - 2 tbsp of water
Instructions
- Put the tamarind paste and mix with the water to extract the pulp. Set aside. (or mix the tamarind concentrate with the hot water.) Add in the sugar and salt.
- Marinade the prawns in the mixture for about 15 minutes.
- Heat up a pan and spray with some oil.
- When the pan is hot, add in the prawns without (leaving most of ) the marinade.
- Cook for about 2 minutes on one side.
- Turn over and cook for another 2 minutes. Make sure that it has turned pink.
- Add 1 to 2 table spoons of water to the remaining marinade and pour into the pan
- Bring it to the boil.
- Taste, and season with more salt and sugar if required.
- Add a teaspoon or so of corn starch to thicken the sauce.
- Stir to coat the prawns. Dish out and serve with rice and another vegetable.
Video
4
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