Fried tamarind prawns

Fried tamarind prawns

Udang goreng asam

By
From
South East Asian Food

A favourite pre-frying marinade for seafood in both Nyonya and Malay cooking.

Ingredients

Quantity Ingredient
500g large raw prawns in their shells
1 cup tamarind water
1/2 teaspoon sugar, or more to taste (optional)
salt, to taste
pepper, to taste
1/2 cup vegetable oil, for deep-frying
cucumber and tomato slices
coriander sprigs

Method

  1. Wash and devein prawns. Keep shells intact but trim off feelers and legs.
  2. Make a marinade from tamarind water, sugar, salt and pepper. Stir in the prawns, covering them well, and leave for 30 minutes.
  3. Heat oil in a wok until hot. Drain prawns, put into the oil, turn down the heat to medium and fry until cooked (about 5 minutes). Drain and serve garnished with sliced cucumber and tomato and a sprig of coriander leaf.
  4. Malaysians enjoy eating both the body and the tail of the prawn. They chew the prawn shells and all to extract the greatest amount of flavour, spitting out pieces of shell as they go. If you plan to do this just make sure you remove the stomach pouch before cooking. Cut into the shell behind the mouth and pop out the black sac.
  5. Fish or cleaned squid sliced into thick rings may also be cooked this way.
Tags:
SBS
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