Name: Assam prawns ( Malaysian-style Tamarind Prawns )
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Malaysian
Ingredients: 500g prawn; 50g asam Jawa; 1/4 tsp salt; 2 tbsp sugar; 2 tsp light soy sauce; 1 tsp dark soy sauce; 1/4 tsp ground white pepper; 2 tbsp vegetable oil; 2 tsp chopped garlic; 4 kaffir lime leaves; 1 tsp sesame oil

Malaysian

Colander

Bowl

Remove the head and part of the shell of the prawns. Clean and deveined. Drain in a colander.

Soak the tamarind pulp in 50ml of warm water in a small bowl for 10 minutes. Remove the seeds and the tamarind pulps. Keep the tamarind pulp.

Marinate prawns with tamarind extract, sugar, salt, light soy sauce, ground white pepper, and dark soy sauce for 30 minutes.

Add two tablespoons of vegetable oil to the pan.

Remove the marinade as much as possible from the prawns.

When the oil is heated to medium, place the prawns into a single layer, pan-fried until both sides turn golden brown and sugar caramelized.

Saute 2 teaspoons of chopped garlic and kaffir lime leaves with oil.

Pour the remaining marinade liquid into the pan when the garlic turns aromatic. Add the tamarind pulp, then reduce the liquid until it into a thick gravy.

Return the prawns to the pan and mix thoroughly with the gravy.

Lastly, drizzle some sesame oil on the prawn. Serve.

Assam prawns ( Malaysian-style Tamarind Prawns )

Utensils needed:

Overview

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