Appetizing Sweet, Sour and Tangy Pan-Fried Assam Asam Shrimps Tamarind Prawns | BIG Bites MY

Sweet, Sour and Tangy Pan-Fried Tamarind Assam Asam Prawns Shrimps

This is an appetizing sweet, sour and tangy prawn dish which is fast and easy to prepare. SO EASY LAH! The recipe shown here feeds 1 to 2, so double up accordingly if you are cooking for more. This tangy dish goes perfectly with hot rice and it will definitely make you add rice!

Watch video for step-by-step method of preparation

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Prep time: 15 minutes

Cooking time: 8 minutes

Serving: 1 to 2 (increase portions accordingly if you are cooking for more)

Ingredients:

• 6 (250g) large prawns
• 30g tamarind pulp
• 2 tablespoons (30ml) hot water
• 1 tablespoon sugar
• 1/2 teaspoon soy sauce
• 1/8 teaspoon white pepper
• 2 tablespoons (30ml) groundnut oil
• 3 pips garlic
• 1/4 teaspoon dark soy sauce
• Some coriander

Method:

• Prawns:
• Remove the sharp horn on the head
• Remove the eyes and the whiskers
• Remove the sharp point at the tail
• Trim the legs so that they are shorter (less messy to eat at the dining table)
• Cut a slit along the spine and remove the intestinal tract
• Tamarind Marinade:
• Add hot water to the tamarind pulp and stir to soften it
• With clean hands, mash and squeeze the tamarind pulp to extract the tamarind juice
• Strain the mixture to get the tamarind juice. Discard the fibers and seeds.
• To make the marinade, add sugar, soy sauce, white pepper and dark soy sauce to the tamarind juice. Stir to combine.
• Taste and flavor to your liking
• Place the prawns in a container and pour the tamarind marinade over them. Make sure all the prawns are coated with the marinade. Cover and let them marinate for about 30 minutes in the refrigerator.
• Rinse the peeled garlic and then slice them
• Rinse the coriander to wash off all the dirt and soil. Then cut the coriander into 1-inch lengths.
• Heat up the groundnut oil over MEDIUM LOW heat. When the oil is hot, add the marinated prawns.
• Flip the prawns over when they start to turn orange. Add the sliced garlic.
• When the prawns start to curl, pour in the tamarind marinade
• When the prawns curl into a "C" shape and the tamarind sauce has thickened slightly, add the coriander
• Toss quickly to coat the prawns with the tamarind sauce. This is a fast process. Be careful not to overcook the prawns. "C" shape is just nice. A tight "U" shape usually means it is overcooked.
• Plate up and garnish with some fresh coriander