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Asam Prawns March 28, 2007

Posted by Angeleyes in Halal, Seafood.

We had a crustaceans fiesta last weekend. As I wanted to clear the Prima Taste DIY Singapore Chilli Crab since the expiry date is drawing near and PiggyBeng was craving for some prawns. So we went to the market and grabbed some crabs and prawns and had chilli crabs on Saturday and asam prawns on Sunday. I prepared the chilli crabs and PiggyBeng was the chef for the asam prawns.

This was one of PiggyBeng’s ‘specialities’ and it tasted so yummy that I wallup almost 3/4 of it!



  • 10-12pcs Big Prawns (Tiger Prawns) – cut the shell along the ‘spine line’ lightly so the sauce is able to sip into the prawns
  • 20-30g Tamarind (add 8tbsp water to get the juice)
  • 1/4tsp Black soy sauce
  • 1tbsp Brown sugar


  1. Mix tamarind juice with black soy sauce and brown sugar.
  2. Clean prawns and dried them using some kitchen towel before marinade for 20-30 minutes in the tamarind juice mixture.
  3. Heat up wok with 2tbsp oil on medium fire, slowly place the prawns and let them fry on slow fire till cooked. Lift up when cooked.
  4. Pour the remaining marinade juice into the wok and sti till boil and glaze the cooked prawns.