Prawn is actually a good source of Protein that has lower calories compared to other meat. Its Cholesterol content is also much more lower than crab and squid. Just get the head discarded and veins removed in order to savor prawn in a healthier way.
My mum's assam curry prawn is the dish that makes me mouth-watering whenever I think about it. How can one resist to have such an appetizing spicy tamarind curry? That's why I got my mum verbally pass on her recipe to me. The assam curry prawns is cooked through the similar steps as assam curry fish. I truely enjoyed my weekend lunch savoring the fresh, juicy and tender jumbo prawns. Viola!
Assam Curry Prawns
500 grams jumbo prawns
fresh curry paste
3 stalk of lemongrass, get the white portion bruised
1 ginger bud, quartered
5 Kaffir lime leaves
1 tomato, diced
1 Japanese cucumber, cut into bite-sized
1 onion, peeled and diced
light soy sauce to taste
brown sugar to taste
a ping pong-sized of tamarind pulp with 200ml of water (mix and strain the juice)
1. Heat up the wok with enough oil. Stir fry the onion, Kaffir lime leave, lemongrass, ginger bud and curry paste for few minutes until fragrant.
2. Sieve in the tamarind juice and 50ml of water. Bring to a boil. Add prawns, stir and cover the lid for a while.
3. Add tomato and cucumber. Stir well. Add seasonings to taste. Cook until the prawns curled up. Serve hot with rice.