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Try this easy and authentic Malaysian-Nyonya Asam Prawn (Tamarind Prawn) recipe. Succulent prawns in a tangy tamarind sauce make for a delicious and simple dish that captures the essence of Nyonya cooking. Best of all, it requires just 6 ingredients and takes only 15 minutes from prep to dinner table!
Tamarind Prawn
Tamarind prawn, or asam prawn, is a classic Malaysian-Nyonya dish that I grew up enjoying. My late mother’s asam prawn (or “asam heh” in Hokkien dialect) was legendary. In Chinese, we call this dish 亚参虾.
While many Nyonya recipes involve long lists of ingredients and complex preparations, tamarind prawn is surprisingly simple to make with just a few key ingredients: prawn, tamarind, sugar, and salt.
Despite its simplicity, tamarind prawn is incredibly delicious. The tamarind imparts bold, tangy flavors that perfectly complement the sweet, briny taste of the prawns.
If you love prawns and are eager to explore Malaysian-Nyonya cooking, I highly recommend this asam prawn recipe. It might just become your favorite prawn dish, especially when paired with nasi lemak.
Asam Prawns or Assam Prawns
In Malaysian and Indonesian cuisines, “tamarind” is often referred to as “asam.” Asam is the local language while “assam” is the more common spelling in English.
Basically, both asam prawn or assam prawn refers to the same dish of tamarind prawns cooked with tamarind.
Asam Prawn Ingredients
This recipe couldn’t be easier, with only 6 ingredients:
- Prawn
- Tamarind pulps
- Water
- Sugar
- Salt
- Cooking oil
How To Make Asam Prawn
Step 1: Rinse the prawns with water and pat them dry with paper towels. Trim the antennae and devein each prawn by making a shallow slit along the top.
Step 2: Mix the tamarind pulp with 4 tablespoons of water and press it to extract the juice. Set it aside.
Step 3: Add the tamarind juice, tamarind pulp, and salt to the prawns and mix well. Marinate for 10 minutes.
Step 4: Heat a wok and add the cooking oil. Once the oil is hot, pan-fry the prawns until they are cooked through and slightly charred. Add the sugar and stir to combine well with the prawns. Serve immediately with steamed rice.
Frequently Asked Questions
Yes, you can use frozen prawns, but be sure to thaw them completely and pat them dry before marinating. Frozen prawns may release more moisture, so drying them helps achieve a better texture and flavor when cooking.
While some recipes include dark soy sauce, I prefer to omit it as it can darken the prawns too much and affect the dish’s presentation. For more appealing look, skip it entirely.
Yes, you can adjust the tanginess by varying the amount of tamarind juice or pulp. If you prefer a milder tang, use less tamarind juice. Conversely, adding more will increase the tanginess to suit your taste.
You can remove the tamarind pulp before cooking if you prefer, but I recommend leaving it in as it enhances the flavor of the dish. The tamarind pulp is edible and adds a unique tangy element to the prawns.
Each serving is only 166 calories.
What To Serve With Assam Prawn
For a wholesome Malaysian-Nyonya style meal and dinner at home, I recommend the following recipes.
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Other Recipes You Might Like
Asam Prawn (Tamarind Prawn)
Ingredients
- 10 oz (280g) shell-on big prawns
- 2 tablespoons tamarind pulps
- 1/4 cup water, 4 tablespoons
- 1/2 teaspoon salt
- 3 tablespoons cooking oil
- 1/2 tablespoon sugar
Instructions
- Rinse the prawns with water and pat them dry with paper towels. Trim the antennae and devein each prawn by making a shallow slit along the top.
- Mix the tamarind pulp with 4 tablespoons of water. Extract the juice by pressing the pulp. Set it aside.
- Add the tamarind juice, tamarind pulp, and salt to the prawns and mix well. Marinate for 10 minutes.
- Heat a wok and add the cooking oil. Once the oil is hot, pan-fry the prawns until they are cooked through and slightly charred. Add the sugar and stir to combine well with the prawns. Serve immediately with steamed rice.
Video
Notes
- Some recipes call for dark soy sauce, but I prefer to skip it to avoid making the prawns too dark in color and less appealing in presentation.
- You can remove the tamarind pulp before pan-frying the asam prawn, but I like to leave it in as it enhances the flavor. The tamarind pulp is edible and adds a delightful tang to the dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can i use palm sugar ?
Yes you can!
Can I use Tamarind Paste instead of Pulp? If so, how much?
Yes you can, you can use 1 tablespoon to 1.5 tablespoons. Start with 1 tablespoon and add more to taste.
Hi I can’t get it charred like yours! Does the wok have to be very hot before putting in the prawns?
Yes, you need hot wok.
Hello. Can this dish be made with tamarind concentrate? It’s all that I could find in a large Asian store. The ingredients says tamarind and water. How would I modify the recipe?
Yes, I would like to know too please.
Hi Bee,
I have been following your blog for the last three years and is so proud that someone far away from home is unrelentingly promoting Malaysian food.
Assam prawn is my favorite, but I have not cooked it so far. Your recipe will be my guiding light to cooking this amazing dish.
KP Kwan
Thanks. :)
when do you add the soya sauce?
There is no soy sauce needed in this recipe, just salt and sugar.
Hi, I tried this recipe for friends and they loved it. It’s a keeper.
Can I use prawns with no skin?
Yes!