ASSAM PRAWNS
Serving: Yield 4 pax
Purchase our Carob syrup from https://foreveryoungsg.wordpress.com/pure-carob-syrup/
Ingredients:
1. 500ml oil for deep frying
2. 20 large white prawns
3. 12 cloves garlic (crushed slightly)
4. 4 tbsp assam paste (tamarind paste)
2. 20 large white prawns
3. 12 cloves garlic (crushed slightly)
4. 4 tbsp assam paste (tamarind paste)
5. 4 tbsp Carob Syrup
6. 100ml water
7. 1 tbsp dark soya sauce
8. 1 tbsp light soya sauce
9. 1/2 tsp white pepper powder
10. 1/2 tsp salt
11. 20g chopped spring onions
1. Wash and trim 20 large white prawns. Slightly crush 12 cloves of garlic.
2. Mix 4 tbsp assam paste with 100ml of water.
3. Add 6 cloves of garlic, assam paste, Carob Syrup, dark soya sauce, light soya sauce, white pepper powder and salt to the prawns.
4. Mix well. Cover and let it marinate in the fridge for at least 2 hours.
5. Drain marinade from prawns and set it aside.
5. Drain marinade from prawns and set it aside.
6. Heat 500ml oil in a wok and flash fry the prawns for 20 seconds.
7. Remove prawns from oil and drain.
8. Add 3 tbsp oil to a pan and add 6 cloves garlic. (crushed slightly) Once garlic becomes fragrant, add in prawns.
7. Remove prawns from oil and drain.
8. Add 3 tbsp oil to a pan and add 6 cloves garlic. (crushed slightly) Once garlic becomes fragrant, add in prawns.
9. Stir fry for 2 mins and add in the remaining assam marinade.
10. Coat the prawns with the sauce and bring to boil.
11. Serve with chopped spring onions.
