Assam Prawn (Tamarind Prawn) – a delicious recipe with prawns, tamarind pulp, water, sugar, salt, cooking oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Mix the tamarind pulp with 4 tablespoons water. Extract the juice from the tamarind by pressing the pulp.
2
Remove the heads of the prawns. Devein the prawns by slitting the back. Rinse prawns with water and pat dry with paper towers. Add the tamarind juice and pulp, salt, and sugar into the prawns and mix well with your hand. Marinate for 15 minutes. Remove the tamarind pulp before cooking.
3
Heat up a wok and add cooking oil. As soon as it's heated, drop the prawns into the wok and pan fry until cooked and slightly burnt. Dish out and serve immediately.
4
Cook's Note:
5
Some recipes call for dark soy sauce but I always do without the dark soy sauce as it will make the prawns too dark in color, and hence less appealing in presentation. You can also pan-fried the prawns with the tamarind pulp if you wish.
104
kcal
Calories
11
g
Fat
1
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 8 oz shell-on prawns, 1 1/2 tablespoons tamarind pulp, 4 tablespoons water, 1 teaspoon sugar, and more.
Yes, Assam Prawn (Tamarind Prawn) falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
