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Thursday, March 10, 2016

FRAGRANT ASSAM PRAWNS

This tamarind flavored fried prawns [Assam Prawns] is supposed to be cooked with medium size prawns. I was too excited to prepare this dish that even with small prawns in hand, I went ahead to cook it. It turned out as tasty and good minus the need to shell prawns when eating them cos' I shelled the small prawns.
*If using medium or big prawns or soft shell small prawns, keep the shells intact. If small prawns are with hard shells, removed them.
The prawns are savoury, sourish and it’s a little spicy cos’ of the black pepper powder. The addition of curry leaves gives the extra aroma. The big onions provides the sweetness that blends well with the prawns.
Simple and easy dish good with steaming hot plain or coconut milk rice.
Ingredients
400 gm prawns [small, medium or big] – keep whole – drain dry
2 sprigs curry leaves
1 big onion – peeled and sliced
1-2 tsp sugar
½ tsp dark soy sauce
1-2 tbsp oil
Seasoning [combine and marinate prawns]
30 gm tamarind paste mixed with 2 tbsp water [discard seeds]
½ tsp black pepper powder
Dash of msg and salt
  1. Trim prawns and leave the shells intact *.
  2. Put prawns in a mixing bowl, marinate with seasoning ingredients for at least an hour. Mix well.
  3. Heat some oil in a non-stick wok, sauté onions for 1-2 seconds. Dish up onto serving platter.
  4. Reheat wok with some extra oil, add curry leaves to fry until aromatic. Add in marinated prawns and fry over medium high heat until prawns are cooked and fragrant.
  5. Add in sugar and dark soy sauce.  Simmer until almost dry. 
  6. Dish up and spread over fried onions. Serve.

4 comments:

Phong Hong said...

Kimmy, I can tell that this is delicious! The addition of curry leaves is very nice. Your assam prawns will sure make me eat two plates of rice!

Kimmy said...

Hi Phong Hong, this looks like Assam Prawns but taste a little difference with the curry leaves and black pepper. More aromatic. Sure need more rice but I seldom cook extra, hehehe!

Chloe said...

Hi Kimmy. I tried this dish over the weekend. It was very appetizing and as pH puts it gotta have more rice on standby! Thanks for sharing . will try your honey chicken soon. Chloe

Kimmy said...

Hi Chloe, thanks for trying and the feedback. It's good to try some new dishes esp. when we run out of ideas on what to cook. The honey rose chicken is very easy. You can bring the honey and vinegar to boil until bubbly and thick while you fry the chicken. Within 15 minutes the chicken should be ready.

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