Fried asam prawns (tamarind fried prawns)

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