Tamarind Prawns (Assam Prawns) 亚参虾

Tap or Hover to Adjust Servings

Instructions

 

Preparing Ingredients:

• 
  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.

Cooking Tamarind 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!