Prawns in Tamarind Sauce (Assam Prawns)


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.

Ingredients:

  • ~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

Method:

  1. In a bowl, mix tamarind paste, dark soy sauce and sugar.
  2. In a frying pan, heat cooking oil and pour in sauce mixture.
  3. Let it bubble gently until slightly darkened and reduced. Taste and add sugar or soy sauce to balance the acidity of the tamarind.
  4. Add in prawns, stirring until sauce becomes caramelised and reduced and prawns are fully cooked.
  5. 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 😉

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