Spicy Assam Prawns
- Squeeze and strain tamarind juice from tamarind paste and water. - Set-asides. Marinade Prawns - Peel and separate the heads and shells of all the prawns.
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Cooking tools:
- Fine-mesh sieve
- Cutting board
- Paring knife
- Mixing bowl
- Serving platter
Ingredients
- 50 g tamarind paste
- 80 ml water
- 350 g prawns
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1 tsp corn flour
- ¼ tsp white pepper
- 2 tbsp oil
- 5 cloves garlic
- 1 piece Bird's eye chili
- 1 piece red chili
- 20 g rock sugar , grind
- 1 tbsp shao xing wine (omit for halal)
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