Friday, 30 September 2011

Assam Prawns (Tamarind Prawns)

This is another nostalgic Mum’s dish, although she never gave me the recipe, me thinks she’s reluctant to spill the secret. My version is close but not the same. Alas, until she spills, I'll just have to keep trying.

1 dozen large green prawns, unshelled
1 clove garlic, finely chopped
½ onion, finely sliced
2 tbsp tamarind paste
½ cup hot water
1 tbsp Worcestershire sauce
1 tbsp thick dark soy sauce (substitute GF as required)
1 tbsp sugar
Salt and pepper
2 tbsp cooking oil


1.          Soak the tamarind paste in the hot water, pass through a sieve to get rid of the seeds and pulp. Add all the other seasonings. Marinate the prawns for an hour.
2.          Heat wok and oil. Make sure it is very hot.
3.          Add in the prawns (without the marinade but reserve it for later), cook until the shells are crisp.
4.          Add the onion and garlic to sauté.
5.          Then add the reserved marinate.
6.          Cook for another 5 minutes until the sauce is slightly reduced.

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