Assam Prawns - Version Ii

I changed my assam prawn recipe. Although Grandaunt's style of doing it was fragrant together with skilful, merely really the prawns tasted dry. So, I improved the recipe as well as when I used tamarind paste instead of the pulp, the recipe is more accurate (for others) because 1 does non require to have into account the sum of seeds the pulp may incorporate.

Simple together with tasty.

500gm prawns (weighed alongside shells)

½ ruby onion

2 cherry-red chillies

ane tbsp Tamarind paste (Adabi make)

ii Tbsp saccharide

½ salt

four Tbsp crude

1. Clean prawns, take shells (only go out the tail) as well as vein.

two. Finely chop cerise onions together with chilli, or you tin can function mill/nutrient processor.

3. In a hot wok, set inwards rock oil and lay inward prawns. Spread them around. Flip them when they wait curled.

iv. Cook prawns until both sides take turned orangish/blood-red, non for besides long. Lift upwards prawns and drain excess rock oil properly back into wok with spatula.

5. On medium depression estrus, sauté onions together with chilli until very fragrant, as well as one-half dried. Put inward tamarind glue, table salt as well as sugar. Continue to child until real fragrant as well as most dry (like crumbled blue cheese) 

6. Turn oestrus to high, pose inwards cooked prawns (they should release about water, then don’t worry near being too dry), toss for almost x seconds or until gravy is thickened in addition to sticking to the prawns.

7. Dish upward and serve.