Tamarind prawn

Tamarind prawn is a Malaysian-Nyonya recipe. While most Nyonya recipes call for long list of ingredients and tedious preparations, tamarind prawn (assam prawn) is surprisingly easy to make. Despite the easy recipe, tamarind prawns (assam prawns) are impossibly delicious as the tamarind gives the prawns the bold and tart flavours while accentuating the briny sweet taste of prawns…(get tamarind prawn prawn recipe after the jump)
I highly recommend this tamarind prawn (assam prawn) recipe if you love prawns/shrimps and wish to venture into Nyonya cooking.

Recipes
A
• 1kg - Prawn (Marinate with salt and turmeric)
• 300gm - Potatoes (Marinate with salt and turmeric)
B
• ¼ cup - Heinz Tomato Soup
• 4tbsp - Oyster Sauce
• 4tbsp - Soy Sauce
• 1tbsp - Sugar
• ½ cup - Tamarind Juice
• ¼ cup - Milk
• 2tbsp - Sesame oil
C
• Ginger (chopped)
• 4 - onion sliced
• 3 - red chilli (optional) deseeded and sliced
• 3 - spring onions, chopped
• 2tbsp – Sesame seeds
Method
1. Deep Fried the Prawn & Potatoes.
2. Heat up wok with oil and add ginger, fry off for around 1mins.
3. Add part B and stir it for around 5mins until it reduced.
4. Then add prawn and cook it until the sauce blend well with the prawns.
5. Add onion, chillies, potatoes, spring onion, sesame seeds and stir fry for another 3mins.