Prawn in Spicy Assam sauce

Assam Prawn



“Mouth-watering Spicy Saucy Assam Prawns, don’t you forget to cook more rice tonight?!”

I have the dried Spicy Tamarind Prawn, I am now featuring the “with Sauce” recipe!

This is a little different as I used tomatoes. First to neutralise a little of its strong spiciness, and also, to have some pleasant sourish taste in the dish.

The very appetizing sauce in this recipe yields flavour of sweet and sour, it’s reminiscent of Assam, with additional spicy taste. I called it Spicy Assam sauce. This recipe would be well-liked by whom does not really take much spicy food. Of course, I love it! Did not eat much prawns, I mixed its gravy with a large bowl of rice. It gave the same satisfaction to my taste bud. Let’s see:

12 – 16 medium prawns with shell intact (about 300 gram), trimmed
1 large tomato, cut into wedges
1 clove of garlic, minced

1 tablespoon of tomato sauce (ketchup)
2 tablespoons of tamarind paste with pulps, dissolve in 50ml of water
2 tablespoons of belachan chili paste (adjust amount to your desired spiciness)
1 tablespoon of sugar
½ cup of water
2 tablespoon of cooking oil

1) Trim prawns, and cut a slit at the back to devein. Remain shell intact. Wash and pat dry. Reserve for later.

2) Heat wok with oil over high fire. Add garlic and stir fry till fragrant.

3) Add chili paste, stir-fry for 30 seconds, and add in water. Add prawns and tomato. Keep stiring for 1 minute, add tamarind sauce (with pulps), tomato sauce and sugar.

4) Reduce fire to low heat. Stir-fry for another 2 minutes, and cover wok with lid to simmer for 5 minutes, or until sauce is slightly thicken. Serve hot with rice.

Tips: Get not-too-ripe type of tomato.
* Instant Belachan chili paste is widely available in various supermarkets and provision stores.

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