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Saturday, August 21, 2010

Assam Prawns - Version 2

I changed my assam prawn recipe. Although Grandaunt's way of doing it was fragrant and good, but actually the prawns tasted dry. So, I improved the recipe and when I used tamarind paste instead of the pulp, the recipe is more accurate (for others) because one does not need to take into account the amount of seeds the pulp may contain.

Simple and tasty.

500gm prawns (weighed with shells)
½ red onion
2 red chillies
1 tbsp Tamarind paste (Adabi brand)
2 Tbsp sugar
½ salt
4 Tbsp oil

1. Clean prawns, remove shells (but leave the tail) and vein.
2. Finely chop red onions and chilli, or you can use mill/food processor.
3. In a hot wok, put in oil and put in prawns. Spread them around. Flip them when they look curled.
4. Cook prawns until both sides have turned orange/red, not for too long. Lift up prawns and drain excess oil properly back into wok with spatula.
5. On medium low heat, sauté onions and chilli until very fragrant, and half dried. Put in tamarind paste, salt and sugar. Continue to fry until very fragrant and almost dry (like crumbled blue cheese) 
6. Turn heat to high, put in cooked prawns (they should release some water, so don’t worry about being too dry), toss for about 10 seconds or until gravy is thickened and sticking to the prawns.
7. Dish up and serve.


  1. Salivating....pass over the steam rice. ;)

  2. Sonia,
    I'm sure you can make this better than I do :)

  3. Wow...that looks spicy and delicious! Prawns is my top favourite. I can finish the whole plate....yum.

  4. Wah! What a dish! Errr I meant the assam prawns! :) I usually fry with the shell and head intact and I will chew and suck all the goodness from the head!

  5. I like this assam prawn, so good to go with rice, yum yum

  6. Busygran,
    Can also, but my hubby the very very lazy to eat prawns. I save the heads and shells for making stock.

    Finally you want to eat rice :) Hahaha.

    Ah-ha, don't forget to let me know when you cook this for Wild Boar.

  7. Hello, I think that your blog is very nice end I see you again. I'm an italian coocking blogger and I'm happy for this casualli surprice. If you wont, you can see my blog. Sorry for my little english! Ciao ciao. Deborah

  8. These prawns are finger licking good! Very suitable for nasi lemak.

  9. I like asam prawns and learn this with my mother in law last time. It's really delicious and appetizing. I also marinate it with fish, sotong and others seafood for bbq. It's very nice indeed!

  10. Deborah,
    Thanks for dropping by.
    Unfortunately I can't read Italian,
    And your blog looks good with all the homecooked food.

    Hehehe, yeah hoh. Nasi lemak, I never thought of that.

    Kitchen Corner,
    Oh, fish and other stuff too eh. I just got some sotong today , hehehe.

  11. Wow, your asam prawns look so very tempting! I am salivating already. YUmm...yummm.... Hope you're enjoying your evening.
    Cheers, kristy

  12. Wow!! It tamarind prawns!! Mum used to cook it for our family before I left Malaysia. Prawns in Aussie here is so expensive =( I'm salivating now. Haha.. Thanks for sharing, Wendy.


  13. Kristy,

    You're welcomed. Splurge once a while is okla, you're not eating prawns everyday, right?

  14. Wan Yee,
    Thank you for sharing this simple recipe for the amazingly appetizing dish! I cooked this for my cousin last week and she liked it a lot. Keep up the good work! =)

    Take care and God bless!

    Cheng Yee

  15. Cheng Yee,
    Glad you liked this.
    Weather turning cold liao, isn't it.
    Take care ya.

  16. Wan Yee,
    Weather is still as hot here but it has gone down quite a bit compared to the first week I was back. I am really looking forward to Autumn!

    Hope you're keeping well! ;-)

    Take care too! =)

  17. Hi,

    Made this for as part of dinner for my Mum's birthday today. She really enjoyed it! Thanks for the recipe.



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