Tamarind Prawn (Assam Prawn)
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Tamarind Prawn/Assam Prawn (亚参虾) Recipe
8 oz shell-on prawns
1 1/2 tablespoons tamarind pulp
4 tablespoons water
1 teaspoon sugar
1/4 teaspoon salt
3 tablespoons cooking oil
Mix the tamarind pulp with 4 tablespoons water. Extract the juice from the tamarind by pressing the pulp.
Remove the heads of the prawns. Devein the prawns by slitting the back. Rinse prawns with water and pat dry with paper towers. Add the tamarind juice and pulp, salt, and sugar into the prawns and mix well with your hand. Marinate for 15 minutes. Remove the tamarind pulp before cooking.
Heat up a wok and add cooking oil. As soon as it’s heated, drop the prawns into the wok and pan fry until cooked and slightly burnt. Dish out and serve immediately.
Some recipes call for dark soy sauce but I always do without the dark soy sauce as it will make the prawns too dark in color, and hence less appealing in presentation. You can also leave the heads on, for photography purposes, I had them heads off. You can also pan-fried the prawns with the tamarind pulp if you wish.
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