Assam (Tamarind) Prawns 500 g prawns, shell-on, cleaned and deveined Peanut oil Spring onion greens, chilli, to garnish Steamed rice, to serve 2 tbsp tamarind concentrate 2 tsp sugar 1½ tsp dark soy sauce 3 tbsp regular soy sauce 2 tsp white pepper Pinch of salt Splash of Shaoxing wine Pinch of MSG (optional) Pat prawns dry. Season with white pepper, salt and Shaoxing wine. Mix in about one-third of the sauce and refrigerate for 1 hour. Heat a wok on high heat with enough peanut oil to coat the
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