Assam Hae, is a very common dish in my mum’s place. She prepares this very often and I have posted her recipe before.
Yesterday, I prepared this dish with some prawns leftover from CNY celebration, according to the recipe from the book ‘Nyonya Flavours’.
The fried tamarind prawns turned out very tasty and delicious eventhough the prawns which I used aren’t that fresh.
For the photos, you would notice that the head and tail of the prawns have changed colour. I cooked half portion of this recipe.
Recipe adapted from Nyonya Flavours [My selected cookbook of the month for Cookbook Countdown Event #2 – February 2016]
Ingredients - slightly modified
500 gm fairly large whole prawns – trimmed the head
Some oil for frying
80 gm tamarind pulp
½ tbsp each of salt, sugar and dark soy sauce
- Wash and drain prawns in a colander.
- Combine marinade ingredients well. Marinate the prawns for at least 2 hours in the refrigerator.
- Heat some oil in a non-stick wok over medium low heat. Add prawns and marinade, fry until slightly burnt and aromatic or until prawns are cooked through.
- Dish out onto a serving plate. Served with sliced zuchini and sambal belacan.