Skip to main content

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'.

Labels:

Comments

  1. Kristy and AdamFebruary 23, 2012 at 6:15 PM

    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. Sokehah cheahFebruary 24, 2012 at 12:09 PM

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

      Delete
  2. WendyinKK February 23, 2012 at 8:18 PM

    Good idea to use soy milk!

    ReplyDelete
  3. ann lowFebruary 23, 2012 at 10:45 PM

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

    ReplyDelete
  4. lenaFebruary 23, 2012 at 10:47 PM

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

    ReplyDelete
  5. JeannieFebruary 23, 2012 at 11:14 PM

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

    ReplyDelete
  6. Jobless GirlFebruary 24, 2012 at 4:54 PM

    Yummy and healthy. I like it.

    ReplyDelete
  7. Angie's RecipesFebruary 25, 2012 at 3:56 AM

    This is simply droolworthy! Love those giant prawns.

    ReplyDelete
  8. My Little SpaceFebruary 28, 2012 at 5:24 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahFebruary 28, 2012 at 11:09 PM

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

      Delete
  9. Biren @ Roti n RiceFebruary 29, 2012 at 2:14 PM

    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. Sokehah cheahMarch 3, 2012 at 4:30 PM

      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

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...
3 comments
Read more

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more