Assam Prawns-2010 Merdeka Open House

Assam Prawns is one of my family’s favorite assam dishes. Great when enjoyed with just some steamed rice. One of the key ingredients in this mouth-watering dish is the fresh “bunga kantan” or torch ginger flower. Unfortunately, whenever I cook this dish in Vancouver, I had to substitute it with dried torch ginger flowers instead as it’s not available over there. I took the opportunity to cook-up this Assam Prawns using fresh torch ginger flowers which are available everywhere here in Kuala Lumpur. Simply fantastic!

This year Malaysia will be celebrating 53 years of independence from the British on August 31st 2010. Using a different theme every year, Babe in the City – KL organizes it’s popular virtual Merdeka Open House, a popular practice with Malaysians to share great food with friends and family. Food from Our Hearts was chosen as the theme this year. So, my contribution to this annual celebrations will be on Babe in the City – KL’s blog on August 31st 2010. Do check out the site for all the other scrumptious recipes and stories submitted by many talented Malaysian food bloggers. Have fun and Happy Merdeka Day Malaysia!

Assam Prawns

• Spice Paste
• 20 g Dried Chilies, soaked in boiling water and drained
• 3 Fresh Red Chilies, seeded
• 100 g Shallots, peeled
• 15 g Fresh Turmeric, peeled
• 4 Candlenuts
• 2 tsp Shrimp Paste (Belacan)
• 4 to 5 Tbsp of Peanut Oil
• 80 g Polygonum Leaves
• 3 to 4 Fresh Ginger Torch Flowers (Bunga Kantan), halved
• 50 to 80 g Tamarind Pulp + 3 ½ Cups of water
• 2 to 3 Tbsp of Sugar
• 800 g Large Prawns
• 1 medium Red Onion, sliced
• 12 Okra (lady fingers)
• 2 Tomatoes, quartered
• 1 Cup Freshly cut Pineapples
• Sea Salt to taste
• 15g Fresh Mint Leaves

Method

Finely grind the spice paste ingredients with a little water in a blender or food processor.

In a large wok or saucepan, heat the peanut oil over low to moderate heat. Cook the spice ingredients until fragrant (about 5 minutes)

Then add the torch ginger and polygonum leaves. Cook the mixture for about 4-5 minutes. Turn the heat on high and mix in the tamarind water and sugar. Bring it to a boil and let it simmer for about 20 minutes.

Then add the prawns, onions, okra, tomatoes, and pineapple. Bring the mixture to a boil again and reduce the heat to simmer until the prawns and vegetables are cooked. Season the Assam prawns with sea salt and sugar, if necessary. Serve immediately with some fresh mint leaves.