Ingredients
- 400 g raw prawns
- 2 tomatoes
- 1 big onion
- 1 small red chili
- 1 package assam fish paste (approx. 180 g)
- 2 tbs chili paste
- 1 tbs tamarind paste
- 1 tbs sugar
- 2 stalks lemongrass
- 5 kaffir lemon leaves
Preparation
1. Wash and clean the prawns, if necessary slice them open along their backs and discard the black digestive tube.
2. Clean the tomatoes and cut them in quartes. Peel the onion and slice it. Clean the chili, remove the seeds and cut it finely.
3. Mix assam paste and chili paste in the pan, add tamarind juice, tomatoes onion, lemongras and kaffir lemon leaves.
4. Heat the pan on highest level up to the vegetable window, switch to a low level and cook for approx. 2 minutes in the vegetable area.
5. Add the prawns, heat on highest level up to the vegetable window, switch to a low level and cook for approx. 3 minutes in the vegetable area.
6. Ad the sugar, switch off the hob and leave the prawns for another 3 minutes. Serve hot garnished with chili.
This recipe has been tested and approved by AMC.
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