My granny used to make this dish and I always licked the plate clean. Even sucked the tamarind sauce out of the prawn shells. Perfect with rice.
May be I had too much of it growing up, I don’t really dig assam prawns anymore. But it is still one of my favourite dishes to make for dinner because it needs almost zero preparation. Un-shelled prawns works best.
- ~10 large prawns, shells intact or 12 – 15 medium un-shelled prawns
- ~ 3/4 cups tamarind paste
- ~ 1 tablespoon dark soy sauce
- 1 tablespoon sugar or to taste
- 1 tablespoon cooking oil
- In a bowl, mix tamarind paste, dark soy sauce and sugar.
- In a frying pan, heat cooking oil and pour in sauce mixture.
- Let it bubble gently until slightly darkened and reduced. Taste and add sugar or soy sauce to balance the acidity of the tamarind.
- Add in prawns, stirring until sauce becomes caramelised and reduced and prawns are fully cooked.
- Serve with hot rice.
The tamarind sauce is actually a clever way to camouflage the fishy smell of prawns that are no longer fresh. So next time, if you discover a batch of prawns in the back of the fridge/freezer which you totally forgot about, don’t throw them out, make assam prawns