A delicous yet easy to prepare mouth-watering sourish curry dish which will definitely tantalise your tastebuds. Instead of coconut milk, I used sugarless soymilk and it tasted just as good. This dish will make you refill your bowls or plates with more rice and leave the table, satisfied and contented ........ burp!
Recipe for Soymilk Assam Prawns
- 200 gm medium size prawns with shell removed but tail ends intact
- 30 gm assam jawa/tamarind paste
- 3 red chillies
- 10 shallots
- 4 pips garlic
- 1 onion - cut into wedges
- 50 gm long beans - cut into 3 inch lengths
- 5 okra/ladies fingers
- 2 tomatoes - cut into wedges
- 5 beancurd puffs, halved
- 1 cup soymilk
- 3/4 cup water
- Seasalt and sugar to taste
- 1/2 tsp anchovies/ikan bilis stock granules (optional)
- Devein and remove the shells from the prawns. Season with a bit of seasalt and sugar, set aside.
- Add 1/4 cup of water to the tamarind paste, mix and strain out the juice. Set aside.
- Blend the chillies, shallots and garlic. Saute with some oil till fragrant.
- Add in 1/2 cup water and tamarind juice, simmer.
- Toss in the beancurd puffs, long beans, okra, simmer.
- Add in the tomatoes, ikan bilis stock granules, prawns and pour in the soymilk. Let it simmer, test for taste and turn off heat.
- Dish out and serve with steaming hot white rice.
I'm sharing this post with Malaysian Muhibbah Monday. Do check it out 'Here'.