Skip to main content
logo
Food Advertising by

Soymilk Assam Prawns



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!





An alternative to rice is to serve this dish with cooked rice vermicelli.....yummy!

Recipe for Soymilk Assam Prawns

Ingredients
  • 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)
Preparation
  1. Devein and remove the shells from the prawns.  Season with a bit of seasalt and sugar, set aside.
  2. Add 1/4 cup of water to the tamarind paste, mix and strain out the juice.  Set aside.
  3. Blend the chillies, shallots and garlic.  Saute with some oil till fragrant.
  4. Add in 1/2 cup water and tamarind juice, simmer.
  5. Toss in the beancurd puffs, long beans, okra, simmer.
  6. Add in the tomatoes, ikan bilis stock granules, prawns and pour in the soymilk.  Let it simmer, test for taste and turn off heat.
  7. Dish out and serve with steaming hot white rice.
Note :  Once the soymilk is added, do not bring to a boil as the heat will make the soymilk curdle, just simmer till the prawns are cooked.
           



I'm sharing this post with  Malaysian Muhibbah Monday.  Do check it out  'Here'.

Comments

  1. Hi there,

    we think thins recipe looks great! We will give it a try.

    Please come and check out our new blog;

    http://earthwalkersfpcp.blogspot.com.au

    We'd love to know your thoughts.

    Thanks,

    Adam & Kristy.

    ReplyDelete
    Replies
    1. Nice of you to drop by. Will certainly take a peep at your blog.

      Delete
  2. I love prawns and this looks very delicious and healthy. Must bookmark it for the weekend.

    ReplyDelete
  3. cheah, in regardless you use coconut milk or soymilk, i still want this mouth watering assam dish!

    ReplyDelete
  4. Another delicious prawns post, just been to Kokken69's blog and she has a nice prawns dish there too!

    ReplyDelete
  5. This is simply droolworthy! Love those giant prawns.

    ReplyDelete
  6. Whoa, never tried cooking with soymilk before. The soup looks pretty nice.
    Kristy

    ReplyDelete
    Replies
    1. Thank you Kristy,if you don't tell, really can't differentiate whether it's santan or soymilk.

      Delete
  7. Oh yes...more rice please! Looks very appetizing. I love the idea of using soymilk instead of coconut milk. I do that sometimes too :)

    ReplyDelete
    Replies
    1. Ya, but now seems that coconut oil is not so harmful after all....food for thought.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.



Popular posts from this blog

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Chocolate and Matcha Chiffon Cake ~ 巧克力抹茶戚风蛋糕

  One of my family's favourite to have for breakfast or tea is the evergreen Chiffon Cake, be it in whatever flavour.   I have posted different flavours of chiffon cakes on my blog and this time I used matcha powder, and chocolate powder mixed with matcha powder not only for flavour but to create some swirl patterns.  As always chiffon cakes are light, airy, soft and most delectable. Chocolate and Matcha Chiffon Cake  ~   巧克力抹茶戚风蛋糕 Ingredients (A) 6 'L' egg yolks 90 gm caster sugar 75 ml milk 75 ml oil 75 gm plain flour 3 Tbsp cornflour a pinch of salt 2.1/4 tsp matcha powder (divided) 1/2 tsp chocolate powder 1/8 tsp vanilla (B) 6 'L' egg whites 65 gm caster sugar Method Sift the plain flour with the cornflour and salt.  Set aside. Whisk the egg yolks with sugar till creamy, add in the oil followed by the milk and mix till well combined.  Add in the sifted flour mixture and mix thoroughly. Divide the batter into 3 portions.  Sift in 1 tsp matcha powder into one por

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.