Tamarind Prawns (Asam Udang)

By polloazul

Ingredients

• 15 large prawns, deveined (and remove head, but leave shell and tail on)
• 1/2 cup fresh tamarind pulp
• 2 tbsp oil
• 1 tbsp dark soy sauce
• 1 tsp soy sauce
• 1 tbsp brown sugar
• dash of salt to taste
• 2 tbsp water

Preparation

Step 1

1. Clean the tamarind pulp by quickly rinsing with water (no need to remove the seeds or fibrous pieces - we want to get a thick, flavorful gravy from the pulp)

2. In a bowl, marinate prawns with the tamarind pulp and sugar (coat well and let sit for 15 minutes)

3. Heat oil in a wok or deep frying pan. When oil is heated, toss in the prawns together with the tamarind pulp.

4. Add dark soy sauce, soy sauce and water immediately.

5. On medium heat, fry the prawns until the flesh turns opaque. When the prawns are almost ready, turn the heat on high and fry for another 2 minutes to get the shells slightly charred and gravy caramelised.

6. Transfer to your serving plate and enjoy.