Some people say this is a
Hokkien dish and others claim it is a nyonya dish. Whatever the origin is, it
is absolutely delicious because it is sourish and sweet at the same time. The most
important thing is the prawns must be very fresh.
Ingredients
30 medium - large prawns
The amount will depend on
how many you want to cook
Tamarind pulp
Method
Trim off the head and legs
Slit the back and remove the intestine
Wash and drain the prawns
Season with a little sea
salt
In a mixing
bowl add:
100 gm asam pulp
1 tbsp light
soya sauce
2 tbsp sugar (this
is to caramelize the prawns)
Sufficient water to mix the ingredients into a
fairly thick paste
Put the tamarind paste
mixture onto the prawns and mix thoroughly
Marinate for 1 – 2 hours
Heat up the
cooking oil in the wok
Add the prawns
and fry till the shells starts to caramelize
Transfer to a platter and serve immediately
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