My friend brought me some fresh big prawns from her hometown again. Last time I cooked the Prawns with chilli, garlic and salt. Since I miss Peranakan cuisine very much recently, so I decided to cook this Assam/Tamarind Prawn. They're delightful and well received by my family.
ASSAM/TAMARIND PRAWNS (亚参虾)
1 tsp dark soya sauce
1½ tsp salt
50g tamarind (assam) paste
5 tbsp hot water
2 shallots, thinly sliced
2 cloves garlic, sliced
1 fresh chili, sliced
1 tbsp chili sauce
3 tbsp sugar, or to taste
Ground white pepper, or to taste
2 tbsp water
1tbsp vegetable oil
- in a bowl. add 5 tbsp hot water to tamarind until dissolved. Discard the pulp, set aside.
- Marinate prawns with salt and dark soya sauce for 15 minutes.
- Add oil to pan, add garlic, shallots and chilli, stir fry over medium heat till fragrant.
- Add chilli sauce, tamarind liquid, 3 tbsp water and prawns. Simmer, uncovered, till sauce is reduced. Add sugar and ground white pepper to taste, cook till sauce is thick.