Tamarind prawns with garlic and dark soy sauce, otherwise known as ‘Assam prawns’, is a deceptively simple Nyonya dish to make but so delicious to eat.
Usually found at family tables or at Nyonya restaurants, you’ll be able to bring this dish to life at home in just 20 minutes.
The tamarind brings an underlying depth of tang that is balanced by the caramel-note of dark soy, which pairs really well with the sweetness of the prawns.
It’s a wonderful experience of taste-meets-sensation.
Flavours and pairings:
Sweet and sour topped with garlicky goodness. Serve piping hot, straight from the wok for the ultimate hit of flavour. Best paired with Kangkung Belacan to add an element of heat and umami to the palate.
Ingredients:
- 500g prawns, deveined with the shell kept on
- 3 cloves garlic, finely chopped
- 2 tablespoons tamarind pulp
- 1 tablespoon dark soy sauce
- 1 tablespoon honey
- 1 large red chilli, deseeded and finely sliced
- 2 sprigs spring onions, finely sliced
Method:
- Lightly salt the prawns with a teaspoon of salt before cooking. Heat four to five tablespoons of oil in a wok on a medium-high fire. Then, fry the prawns in batches for two minutes on each side, or until golden and crisp. Once done, remove and drain with a sieve, then set aside.
- Remove some of the oil from the wok, leaving about two tablespoons of oil. Turn the flame to medium heat, then add garlic and stir for one minute so the flavours assimilate into the oil.
- Add tamarind pulp, dark soy sauce, honey and one teaspoon of salt. Cook for two minutes, or until the sauce reduces to become thick and viscous. Then, add three tablespoons of water to deglaze the pan.
- Add prawns to the wok, stir well to combine for three minutes. Make sure the prawns are well coated in the sauce. Plate the prawns in a wide bowl, then garnish with a final touch of chillies and spring onions to serve.
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