Baba Nyonya Assam Prawn (Tamarind Shrimps) 娘惹亚参虾(罗望子虾)

Baba & Nyonya cuisine is a cultural mixed dishes in the Malaysia history. Back in the era, there are many Chinese migrated to Malaya to work and get married with the locals. So Baba & Nyonya are the next generation with a combination of 50% Chinese taste with the 50% of Malaya Local delicacies. Thus, these brought the uniqueness in their own dishes.

Today i am making a fusion baba nyonya dishes, traditionally, the assam prawn is cook without the green pepper. However, i wish to get a balance meal and meet the low carb criteria, i have amended this recipe a little different from the original one.

First, let’s gathered all the needed ingredients.

Tamarind/ Assam paste – 2 tbsp + 2 tbsp water (mix well)

White Shrimps – 10 pcs

Black Pepper – 1/2 tsp

Salt – 1/4 tsp

Light Soy Sauce – 1/2 tsp

Pepper bell – 1 pc (cut into square)

Avocado Oil – 1 tbsp


  • Clean the white shrimps and pad dry with kitchen paper.
  • Marinated the white shrimps into the Tamarind Paste for 30 minutes
  • Heat up the Non-Stick pan, add in the avocado oil.
  • Add in the white shrimps, stir fry for 1 minute under medium heat.
  • Add in the black pepper and salt, and add in the rest of the tamarind water
  • Add in the green pepper and stir fry.
  • Cover the white shrimps with lid and simmer for 30 seconds or until the white shrimp has turned into red color.
  • Ready to serve!


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