Tamarind Prawns (Udang Asam) Recipe

Tamarind Prawns (Udang Asam) Recipe

Ingredients :

2 tbsp tamarind

1 cup boiling water

500g (1 lb) large raw prawns

2 tsp chili powder

2 tsp sugar

2 tbsp oil

185g (6 oz) mixed pickled vegetables, or sliced tomato and cucumber

Method :

Soak tamarind in boiling water for 30 minutes. Remove shell from prawns, leaving heads and tails intact. Carefully scrape out dark veins with a sharp knife, then make deep incisions down the centre back of the prawns to make them curl up during cooking. Arrange prawns in a wide flat bowl. Strain tamarind water, and stir in chili powder and sugar. Pour over prawns and marinate for up to 1 hour, turning occasionally.

Heat oil in a wok or large frying pan. Drain prawns and sauce on high heat for 2 minutes. Pour on marinade and cook until prawns are tender. Remove prawns from sauce with a slotted spoon. Bring sauce to the boil and cook until well reduced.

Drain pickled vegetables and arrange these, or tomato and cucumber slices, around the edge of a serving dish. Place prawns in the centre and pour on the sauce.

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