Tamarind Shrimp (Malaysian Assam Prawns)

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1 Tbsp Tamarind Pulp
1 lb deveined Shrimp
1 Tbsp Granulated Sugar
1/2 tsp Dark Soy Sauce
2 Tbsp Cooking Oil
1/4 cup Warm Water
to taste steamed White Rice


Place Tamarind Pulp (1 tablespoon) in a small bowl and add Water (1/4 cup). Allow to soak for 15 minutes, then use a spoon to stir the mixture.

Pour the tamarind juice over the Shrimp (1 pound). Add Sugar (1 tablespoon) and Dark Soy Sauce (1/2 teaspoon) to the shrimp. Stir well to combine all ingredients. Allow the shrimp to marinate for 15 minutes, then separate the shrimp from the marinade liquid.

Heat Cooking Oil (2 tablespoon) in a wok over medium-high heat. Just as the wok starts to smoke a little, add the shrimp to the wok in one single layer. Leave the shrimp untouched for about 30 seconds to allow the shrimp to char slightly, then use a wok spatula to flip the shrimp to cook the other side. Stir-fry to ensure even cooking.

Just before the shrimp are fully cooked, pour the marinade liquid into the wok. If you prefer your Tamarind Shrimp with more sauce, simply add more water.

Transfer to a dish and serve immediately with White Rice (to taste). Enjoy!