Assam Prawns – 亚参虾

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!

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  • Servings: 4

  • Time: 15 min

  • Skill: Easy


  1. 12 cloves garlic (crushed slightly)

  2. 500 ml oil for deep frying

  3. 20 large white prawns

  4. 4 tbsp assam paste (tamarind paste)

  5. 100ml water

  6. 1 tbsp dark soya sauce

  7. 1 tbsp light soya sauce

  8. ½ tsp white pepper powder

  9. ½ tsp salt

  10. 20g chopped spring onions


  1. Wash and trim 20 large white prawns

  2. Slightly crush 12 cloves of garlic

  3. Add half of them to the prawns

  4. Mix 4 tbsp assam paste with 100ml of water

  5. Mix 1 tbsp light soya sauce, 1 tbsp dark soya sauce, ½ tsp white pepper powder, ½ tsp salt, and 2 tbsp sugar

  6. Add marinade to prawns

  7. Cover and let it marinate in the fridge for at least 2 hours

  8. Drain marinade from prawns and set it aside

  9. Heat 500ml or oil in a wok and flash fry the prawns for 20 seconds

  10. Remove prawns from oil and drain

  11. Add 3 tbsp oil to a pan and add 6 cloves garlic (crushed slightly)

  12. Once garlic becomes fragrant, add in prawns

  13. Stir fry for 2 mins and add in the remaining assam marinade

  14. Coat the prawns with the sauce and bring to boil

  15. Serve with chopped spring onions

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