Hi there! My first post for 2014 is this wonderful simple dish. The Nyonya Assam Prawns. 'Assam' means sour. In this recipe the 'Assam' actually refers to 'Assam Gelugor' which is Tamarind pulp.
This dish is so versatile. It's perfect eating on its own but we just love to eat this with hot fluffy rice. The way to cook this is by using the whole tamarind pulp including the seed as well. Some people prefer to just use the tamarind juice. It's personal preference but my late mom loved to cook using the whole tamarind, seed and all. It's tastier this way. You will be amazed at how ridiculously simple this recipe is and yet it's so so tasty and aromatic. I hope you will give this a try.
30 medium to large size prawns, cleaned with shell intact
3 - 4 tbsp tamarind pulp with seed mixed with 1 tbsp of water
1 tsp salt
2 tsp sugar
1. Mix all together and marinate for 1/2 hour or longer if preferred.
2. Heat 1/4 cup of vegetable oil in wok and wait till it's really hot before you add in the prawns. Prawns will release some liquid. Stir fry until the prawns are almost dry.
3. Serve with hot white rice.
This dish is so versatile. It's perfect eating on its own but we just love to eat this with hot fluffy rice. The way to cook this is by using the whole tamarind pulp including the seed as well. Some people prefer to just use the tamarind juice. It's personal preference but my late mom loved to cook using the whole tamarind, seed and all. It's tastier this way. You will be amazed at how ridiculously simple this recipe is and yet it's so so tasty and aromatic. I hope you will give this a try.
3 - 4 tbsp tamarind pulp with seed mixed with 1 tbsp of water
1 tsp salt
2 tsp sugar
1. Mix all together and marinate for 1/2 hour or longer if preferred.
2. Heat 1/4 cup of vegetable oil in wok and wait till it's really hot before you add in the prawns. Prawns will release some liquid. Stir fry until the prawns are almost dry.
3. Serve with hot white rice.
