Assam Prawn (Nyonya tamarind prawns)

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 130 g shell-on prawns (deveined)130g

Vegetables· 1

  • 6 g garlic (minced)6g

Sauces· 2

  • 8 g tamarind paste (~1 tbsp)8g
  • 5 g dark soy sauce (1 tsp, for colour)5g

Spices· 2

  • 4 g sugar (¾ tsp)4g
  • pinch of salt(staple)2g

Fats & oils· 1

  • 5 g cooking oil (1 tsp)5g

  1. Soak the tamarind paste in 3 tbsp warm water, pinch it apart and strain out the hard seeds, then stir in the dark soy, sugar and a pinch of salt to make the sauce.

    Why? Mixing the sauce first locks in the sour-to-sugar ratio in one go — the original keeps adding sugar to balance the grease, but here just 4 g of sugar carries a full, layered tang.

    Tip: Taste the sauce: it should be brightly sour with just a sweet finish.

    Next up:Heat 1 tsp oil in a non-stick pan over medium-high, lay the prawns flat and sear 90 sec per side until the shells turn red and lightly charred.

  2. 3 min · hands-free

    Heat 1 tsp oil in a non-stick pan over medium-high, lay the prawns flat and sear 90 sec per side until the shells turn red and lightly charred.

    Why? The original deep-fries the whole batch, adding over a hundred kcal a serving. Searing the shell-on prawns in just 1 tsp oil coaxes out that shell aroma at high heat, with no loss of wok flavour.

    Tip: Keep the shells on while searing — that charred shell is the soul of the dish.

    03:00

    Next up:Push the prawns aside, fry the minced garlic 20 sec until fragrant, pour in the tamarind sauce and toss the prawns over medium heat for 2 min until the glaze thickens.

  3. Push the prawns aside, fry the minced garlic 20 sec until fragrant, pour in the tamarind sauce and toss the prawns over medium heat for 2 min until the glaze thickens.

    Why? Adding the sauce last and reducing just 2 min lets the tamarind and sugar cling to the shells; longer cooking toughens the lean prawns and scorches the sugar bitter.
    Watch out: Kill the heat the moment it thickens — the sugar is concentrated and will catch and burn fast.

    Next up:Plate with half a bowl of rice and cucumber slices; suck the sauce off the shells as you eat for the best flavour.

  4. Plate with half a bowl of rice and cucumber slices; suck the sauce off the shells as you eat for the best flavour.

    Why? Eating them shell-on means every bite picks up the concentrated tangy glaze, satisfying without extra sugar or oil, and it naturally slows your pace.

    Tip: For an even lower-carb plate, swap the rice for extra cucumber or lettuce.