Assam Prawns

If you like the addictive taste of assam, then you’re in for a treat. Assam prawns are sweet & spicy at the same time, and are an asian favourite to cook and share with your family and friends!
Immensely delicious and surprisingly straightforward to cook, these assam prawns really rely getting the taste right for the marinade to be mixed with the prawns. We recommend using large white prawns as they give a better texture. If you wonder what flash fly means, it generally means to really turn the heat UP and fry the prawns briefly. Try this out this week and share the seafood love!

No Reviews


Adjust Servings
20large white prawns
500ml oil for deep frying
12cloves garlic (crushed slightly)
4tbsp assam paste (tamarind paste)
100ml water
1tbsp dark soya sauce
1tbsp light soya sauce
½tsp white pepper powder
½tsp salt
20g chopped spring onions



Wash and trim 20 large white prawns
Mark as complete

Slightly crush 12 cloves of garlic
Mark as complete

Add half of them to the prawns
Mark as complete

Mix 4 tbsp assam paste with 100ml of water
Mark as complete

Mix 1 tbsp light soya sauce, 1 tbsp dark soya sauce, ½ tsp white pepper powder, ½ tsp salt, and 2 tbsp sugar
Mark as complete

Add marinade to prawns
Mark as complete

Cover and let it marinate in the fridge for at least 2 hours
Mark as complete

Drain marinade from prawns and set it aside
Mark as complete

Heat 500ml or oil in a wok and flash fry the prawns for 20 seconds
Mark as complete

Remove prawns from oil and drain
Mark as complete

Add 3 tbsp oil to a pan and add 6 cloves garlic (crushed slightly)
Mark as complete

Once garlic becomes fragrant, add in prawns
Mark as complete

Stir fry for 2 mins and add in the remaining assam marinade
Mark as complete

Coat the prawns with the sauce and bring to boil
Mark as complete

Serve with chopped spring onions
Mark as complete

Leave a Reply

Your email address will not be published.

Subscribe. Get Updates!