Tom Yum Assam Squids 东炎亚三鲜苏东
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 3
  • 3 fresh squids, scored and cut into pieces
  • 4 long beans, blanched in some hot oil, drained and cut into strips
  • 12 pcs of diced pineapples (from canned pineapples)
  • 1 tbsp cooking oil
  • ½ tbsp minced garlic
  • ½ tbsp minced ginger
  • 3 red chillies, deseeded and cut into pieces
  • 1 onion, sliced
  • 1 pc assam slice (亚三片)
  • 1 lemongrass, used only the bottom part and cut into pieces

For the Seasoning Sauce:
  • 2 tbsp tom yum paste
  • 2 tbsp tamarind paste, mixed with 400ml water and drained away the seeds, reserving the liquid
  • 2 tsp sugar
  • ½ tsp salt
  1. Clean the squids well and make criss cross pattern in the interior of the squid. Cut into smaller pieces and set aside.
  2. In a wok, add in the oil, minced garlic, ginger, onions and chillies. Stir fried until fragrant.
  3. Add in all the seasoning sauce, assam slice and the lemongrass and increase heat to high. Once the broth boils, reduce the heat to low.
  4. Add in the long beans and diced pineapples. Stir to mix well.
  5. Add in the squids. Once the squids are cooked and has turned white in colour, remove from flame.
  6. Serve hot with plain rice.
1) Blanching the long beans in hot oil prior to cooking helps to preserve the greenish colour of the beans and prevent them from darkening in colour.
2) Over cooking the squids will cause it to turn rubbery. Hence, off the flame once the squids are cooked to maintain its texture.
Recipe by Eat What Tonight at