Prawn in Assam Sauce

Serves: 3 | Preparation Time: 20 mins

Ingredients:

• 250 ml Knife Groundnut Oil
• 2 tbsp Knife Premium Cooking Oil
• 400 gm Prawn
• 1 cup Potato starch
• 2 tbsp Onion, minced
• 3 tbsp Green capsicum, roughly chopped
• ¼ cup Carrot, diced
• 1 tbsp Pineapple, roughly chopped
• 1 tsp Red Chilli (big), chopped
• 1 no. Kaffir lime leaf, sliced
• 2 tbsp Chilli sauce
• ¼ cup Water
• 1 slice Asam gelugur (or 10gm tamarind pulp)

Method:

1. Heat Knife Groundnut Oil in a wok. Coat prawns in potato starch, tap to remove excess flour. Fry coated prawns in the pre-heated oil (170°C) for 3-4 mins. Remove, drain and set aside.

2. In a clean wok, heat Knife Premium Cooking Oil over medium heat and sauté the onions, capsicums, carrots, pineapples and chillies for about a minute. Add kaffir lime leaf, chilli sauce, water and asam gelugur. Cook for 2-3 mins or until it forms a thick sauce.

3. 3. Arrange the deep-fried prawns in a serving plate and spread the sauce over the prawns. Serve warm.

Recipe is courtesy by Allspice Institute.

Any unauthorised copying, distribution and production is strictly prohibited.