How To make Assam Spicy Shrimp
1 x
marinating:
1 1/2 c Water
2 lb Headless shrimp
1 T Oyster sauce
1/2 t Hot chili sauce
6 oz Tamarind
1 x cooking:
3 oz Young ginger root
4 ea Large garlic cloves
1 t Blachan
2 ea Small red onions
3 T Oyster sauce
1 T Dark soya sauce
1 T Hot chili sauce
3 T Oil
1/4 c Packed brown sugar
MARINATING: Break tamarind apart, place in a small saucepan with water. Simmer, covered, for about 10 minutes or until pasty coating separates from seeds. Press through a sieve or food mill to extract all pulp and soupy liquid. Discard seeds. Rinse shrimps thoroughly, pat dry and marinate fro 1 hour with 1 tablespoon of this tamarind liquid, the oyster sauce and hot chili sauce. COOKING: Meanwhile, cut young ginger into toothpick-sized slivers. If using mature ginger, peel and sliver. Peel and sliver garlic. Place blachan in a non-stick pan and heat gently fro 3 to 4 minutes to develop the flavors. Pell and cut red onions into wedges. Combine oyster, soy and chili sauces with blachan; stir into remaining tamarind liquid. Heat a large wok over high heat. When a drop of water sizzles immediately into steam pour in 2 tablespoons of the oil. Swirl up sides of wok, and when just at smoking point, dump in ginger and garlic. Stir fry until golden, about 3 to 4 minutes. Adding more oil as needed, stir frey shrimp in batches until orange red, about 3 minutes. Pour sauces over all the shrimp in the wok and cook at a brisk bubble over high heat until shrimps are aromatic and sauces have reduced and thickened to enrobe the shells, about 8 minutes. Mix in sugar and onion wedges, taste to adjust seasoning, sweetening and spiciness. Makes plenty for 6 as a principal dish with rice, enough for 8 with other dishes.
How To make Assam Spicy Shrimp's Videos
How to cook Udang Goreng Assam - Tamarind Prawns
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Get the recipe & story here - mysingaporefood.com/recipe/udang-goreng-assam/
Prawn / Shrimp easy recipe ???? (Assamese)
Recipe 1 :
Ingredients required -
1. Prawn / shrimp
2. Salt
3. Garlic paste (2 teaspoon)
4. Onion (2)
5. Ginger paste (1 teaspoon)
6. Tomato (1)
7. Milk (1 cup)
8. Black pepper
9. Lemon juice (1 teaspoon)
10. Butter
11. Baby corn (optional)
12 . Kasoori Methi
Recipe 2 :
Ingredients required -
1. Cornflour (3 teaspoon)
2. Soya sauce (2 teaspoon)
3. Egg (1)
4. Black Pepper
5. Salt
6. Mustard oil
7. Onion (1)
8. Tomato (1)
9.Ginger past (1) teaspoon
10. Garlic past (1) teaspoon
11.Chilly
12.Lemon juice (1) teaspoon
13.Coriander leafs
Butter Garlic Prawns | Cheese Garlic Butter Prawns | Creamy Butter Garlic Prawns Recipe
Butter Garlic Prawns | Cheese Garlic Butter Prawns | Creamy Butter Garlic Prawns Recipe
#sabariscuisine
#garlicbutterprawns
#buttergarlicprawns
#cheesegarlicbutterprawns
#creamybuttergarlicprawns
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Prawn Curry | মিছা মাছৰ তৰকাৰী | Grandma’s Shrimp Recipe In Assamese With Eng Sub | Assamese Recipe
#prawncurry #মিছামাছৰতৰকাৰী #misamas #assameserecipe #shrimpcurry #fishcurry
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Prawn Curry or Misa Masor Torkari - Prawn curry has always been my favorite, especially the recipe that comes from my Nani’s side. I mastered this delicious recipe from my grandmother’s sister, Shawn Nani ( may her soul Rest In Peace). Here’s sharing her Misa Masor Torkari in the link above. Thank you
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Asam Pedas Fish Recipe | Malay Spicy Sour Tamarind Fish Curry
Today we're making Asam Pedas or Fish cooked in a Spicy Tamarind Gravy. Asam Pedas literally translates as 'Sour Spicy'. This is a Malay style of fish curry, it's spicy, sourness makes it addictively more-ish, especially when served with rice.
I used Tenggiri here, or Mackerel, but you can essentially make this with your favourite fish, such as salmon (my fave!), sting ray, snapper, or pomfret.
00:20 - Preparing the Tamarind or Asam
00:48 - Preparing Dried Chillies
01:19 - Blending up the Spice Base Paste
02:11 - Cooking the Dish
How to make basic Dried Chilli Paste:
--
Ingredients:
- 300g of Fish (I used Mackerel or Ikan Tenggiri)
- 3-4 stalks of Okra
- 1-2 Tomatoes
- 1/4 cup Cooking Oil
- 1 tsp Salt
- 1 tsp Sugar
- 1 tsp Tamarind or Asam Paste + 100ml of water to create a juice*
- 1-2 stalks of Vietnamese Mint Leaves or Daun Kesum (I used Curry Leaves, kaffir lime leaves is also a good alternative)
- 2 cups Water
Blended Paste:
- 2 tbsps of Dried Chilli Paste or 10 stalks of Dried Chillies, soaked in boiling water
- 1 Onion
- 2 Garlic
- 1 inch Ginger
- 1 tsp Turmeric Powder
- 1 tsp Belachan or Dried Shrimp Paste
- Water for easier blending
More info here:
--
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মিছা মাছ দৈৰ লগত | Misa Mas Recipe I Shrimp Curry with Yogurt in Assamese
Doi Shrimp