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Example:Tangy, sweet and spicy โ€“ whatโ€™s not to love! A homemade tamarind sauce coats a selection of plump, wild-caught Tiger Prawns. This is one of the easiest and yummiest Peranakan-inspired dishes โ€“ Assam Prawns. Amp up the dish with piquant chilli padis and sweet, juicy pineapple slices. A must try if you love seafood and Peranakan dishes.

Prep time: 20 mins
Marinate: 2 hrs
Cook time: <10 mins

  • 10 - 12 wild caught prawns, trimmed and cleaned
  • 3 garlic cloves, minced
  • 1 chilli padi, seeded, sliced
  • 1 red chilli, seeded, sliced
  • 200g fresh pineapples, sliced
  • Marinade
  • 2 tbsp tamarind paste, soaked in 100ml warm water, sieve
  • Seasoning
  • 1 tbsp fish sauce
  • 1 tbsp palm sugar
  • 1 tsp sweet dark soy sauce
  1. Combine prawns with marinade and toss well. Leave to marinate for 2 hrs in the fridge.
  2. After 2 hrs, heat up 1/2 cup cooking oil in a wok over medium high heat (save the marinade). Flash fry the prawns for a minute to cook. Dish out and set aside.
  3. Remove most of the oil, leaving only 1 tbsp in wok over low heat. Add minced garlic and chilli padi.
  4. When itโ€™s aromatic, add in marinade and pineapples. Add seasonings, then simmer for a couple of mins.
  5. Add in prawns and toss well to combine. Once sauce thickens, dish up and serve. Enjoy!