A Popular Prawn Dish with Fantastic Flavours: Tamarind Prawns, Also Known As Assam Prawns
Tamarind Prawns, also known as Assam Prawns is a Malaysian Nyonya dish which is extremely easy to prepare. This prawn dish needs only a few ingredients but yet delivers fantastic flavours. These tamarind prawns are cooked in a sweet and sour sauce until the sauce is thickened to create a caramelized outcome. The tangy and tart flavour from the tamarind with sugar are perfectly paired when cooked with the prawns, making the dish so ridiculously appetizing and delicious.
How To Cook Tamarind Assam Prawns
As this is a very simple and quick dish to prepare, be sure to have all ingredients ready before starting to cook. First, clean and drained dry all the prawns. Chop garlic, prepare the tamarind and ginger juice and other seasonings. Then heat up oil to panfry the prawns and set aside.
Next, sauté garlic and add in the tamarind juice and all the seasonings prepared earlier. When the sauce mixture comes to a boil, carefully toss in the fried prawns. Stir fry continuously till the sauce has thickened and fully caramelized on the prawns. And we are done!
A Delicious And Easy Way To Cook Prawns – The Prawn Recipe For Any Occasion
It is without a doubt that this Tamarind Shrimp dish is very appealing, with the original sweetness of the prawns and the sourish taste of the tamarind juice infused together to create an amazing flavour. Fast and fresh, this simple prawn dish is best served with steamed rice and is perfect for any occasions.
This can be a perfect after work recipe using few ingredients and a short preparation time. Or, it also can be a great dish to serve during special occasions like the New Year, as the dish looks very sumptuous as well.
Tamarind Prawns (Assam Prawns) 亚参虾
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- 300 grams prawns
- 50 grams tamarind paste, or tamarind pulp
- 100 ml water
- 1 tsp garlic, chopped
- ½ tsp salt
- 4 tbsp sugar
- 1 tsp dark soy sauce
- 1 tsp ginger juice
- 1 tsp shaoxing wine
- 1 stalk spring onion, diced
- 1 red chilli, diced
- Have ingredients needed to cook the dish.
- First, clean the prawns. With a pair of sharp kitchen scissors, first cut the rostrum which is the sharp spine above the prawn head. Then trim off the top, whiskers and the legs of prawns. Next, cut off the telson which is the sharp point at the tail. Lastly, using a toothpick, prick in to the middle to devein the prawns.
- Rinse with cold water and pat dry with paper towels. Set aside to pan fry.
- Next, prepare tamarind juice. Soak the tamarind pulp/paste with 100ml warm water for about 10 minutes. Use your fingers to squeeze the pulp and separate the flesh from the seeds. Pour the mashed mixture and its liquid into a strainer placed over an empty container. Press with a spoon to extract the juice into the container.
- Then prepare some ginger juice. Grate peeled ginger with a grinder. Then transfer grated ginger to a small strainer. Press with a spoon to extract the ginger juice.
- Chop a garlic. Also, dice red chillies and spring onions for garnishing.
- Lastly, prepare seasonings for the dish and we are ready to cook the prawns.
- First, heat up 2 tbsp cooking oil in a wok over medium-high heat. Then add the drained prawns onto the wok in one single layer. Leave the prawn to pan fry for about 30 seconds to allow the prawn to char slightly. Then flip the prawn to cook on the other side. Stir-fry to ensure even cooking. When done, remove from wok, drained off excess oil and set aside.
- Using the same wok, heat up 1 tbsp oil. Use the same oil for pan frying prawns earlier. Saute chopped garlic till fragrant. Then add in the tamarind juice and all the seasonings. Stir continuosly and bring to a boil.
- Then gently add in the pan fried prawns and stir continuously on high heat till the sauce mixture is absorbed or turns slightly dried and the prawns are caramelized. Dish up onto a serving plate.
- Serve immediately with hot steamed rice and enjoy!
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