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Rosheen Kaul's grilled assam seafood

Rosheen Kaul
Rosheen Kaul

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Grilled assam seafood.
Grilled assam seafood.Armelle Habib

Assam prawns are one of my mother's most requested dishes. Mum's version is stir-fried, but I've reimagined the marinade for a jumble of delicious grilled seafood. Savoury, zingy and moreish, this dish uses only four ingredients. The simplicity of the marinade helps good quality produce shine, so use the freshest seafood you can get.

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Ingredients

  • 400g mixed seafood – prawns, calamari, etc

  • 2 tbsp tamarind pulp*

  • 120ml warm water

  • 20g caster sugar

  • 10g salt

  • 80ml vegetable oil

Method

  1. 1. Prepare the tamarind by combining the pulp and water in a small bowl. Allow to sit, then strain out or remove the seeds.

    2. Shell and devein the prawns (if using) but leave the tail on. Clean the calamari, and cut slits into the body. Dry thoroughly.

    3. Combine the tamarind, sugar and salt in a medium bowl and add the prepared seafood. Marinate for 15-20 minutes.

    4. Heat a grill plate until smoking, then add half the oil. 

    5. Grill the seafood on high heat for 3-4 minutes or until fully cooked and slightly charred, almost burnt. Serve immediately.

    *Tip: Tamarind has a fragrant, tangy acidity that is much more complex than citrus. It is best prepared from the little blocks of pulp you find in Asian grocers. You simply break off a piece, cover it with warm water and allow it to sit for a few minutes. Use your fingers to prise out the large seeds, or simply push the softened pulp through a mesh strainer. Alternatively, prepared tamarind paste is readily available.

    This recipe features in Rosheen Kaul's South-East Asian Christmas menu

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Rosheen KaulRosheen Kaul is head chef of Melbourne's Etta restaurant, author of cookbook, Chinese-ish, and Good Food recipe columnist.

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Original URL: https://www.smh.com.au/goodfood/recipes/rosheen-kauls-grilled-assam-seafood-20221219-h28rnt.html