Assam Prawns



400g Big Prawns – cut away the tentacles and devein

1 tbsp ginger, grated

3 cloves garlic, grated

1 tbsp Tamarind Paste

¼ cup Soya Sauce

1 red chilli, finely chopped

1 green chilli, finely chopped

¼ cup coriander, roughly chopped

¼ cup brown sugar

pinch of salt

1 tbsp Olive Oil

5 spring onions, finely chopped

1 ½ tbsp toasted sesame seeds

2-4 tbsp deep fried shallots

2 tbsp chilli sauce

coriander to serve

lime to serve




Mix ginger, garlic,assam (tamarind paste), soya sauce, chillies, coriander, sugar, salt and prawns in a mixing bowl for 5 minutes.

Heat the oil in the work or big pan to medium/high heat. Add the seasoned prawns and cover the pan until the shells starts to show some caramelization. Turn the prawns to caramalise on the other side. Add the spring onions to the pan for a minute or so, cover with lid.

Top with sesame seeds, deep fried shallots, chilli sauce and a squeeze of lime.

This is a dry sticky dish.