I changed my assam prawn recipe. Although Grandaunt's agency of doing it was fragrant together with good, but genuinely the prawns tasted dry. So, I improved the recipe together with when I used tamarind glue instead of the pulp, the recipe is to a greater extent than accurate (for others) because i does non postulate to accept into trouble concern human relationship the amount of seeds the pulp may contain.
Simple together with tasty.500gm prawns (weighed amongst shells)
½ blood-red onion
2 blood-red chillies
1 tbsp Tamarind glue (Adabi brand)
2 Tbsp sugar
½ salt
4 Tbsp oil
1. Clean prawns, take shells (but instruct out the tail) and vein.
2. Finely chop blood-red onions together with chilli, or you lot tin role mill/food processor.
3. In a hot wok, set inwards crude together with set inwards prawns. Spread them around. Flip them when they await curled.
4. Cook prawns until both sides own got turned orange/red, non for also long. Lift upwards prawns together with drain excess crude properly dorsum into wok amongst spatula.
5. On medium depression heat, sauté onions together with chilli until really fragrant, together with one-half dried. Put inwards tamarind paste, tabular array salt together with sugar. Continue to child until really fragrant and almost dry out (like crumbled bluish cheese)
6. Turn oestrus to high, set inwards cooked prawns (they should unloosen only about water, together with therefore don’t worry virtually beingness also dry), toss for virtually 10 seconds or until gravy is thickened together with sticking to the prawns.
7. Dish upwards together with serve.
Buat lebih berguna, kongsi:
