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UDAND GORENG ASAM RECIPE
- FRIED TAMARIND PRAWNS -
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NYONYA RECIPE
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This Nyonya recipe is so popular
that it is found in many Asian cuisines, particularly Indonesian, Malaysian,
Singaporean and Thai, though in varying style and intensity of the amount of
tamarind used.
The Nyonya community enjoyed eating
both the head and tail of the prawn. The head or tail is chewed to extract the
greatest amount of flavor, spitting out the shell as they go. If you intend to
do this (.. and I would recommend you do), make sure the stomach pouch is
removed before cooking.
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Ingredients : |
| 500g |
Fresh prawns, medium to large size |
| 250ml |
Tamarind water (tamarind pulp soaked in
water, squeezed and filtered) |
| - |
Sufficient oil for deep-frying |
| - |
Salt and sugar to taste |
| - |
Pepper |
| - |
Cucumber and tomato slices |
| - |
Coriander sprigs |
Method :
- Wash and
devein prawns, keeping shell intact but trim off
feelers and legs.
- Make a marinade from the tamarind water, sugar, salt and
pepper, then coat the prawns well and leave for at least 30 minutes.
- Heat oil on a wok until very hot, then turn down the heat to
medium and gently lower the prawns
into the oil. Cooked for 5 minutes.
- Remove with slotted spoon and serve garnished with the
sliced cucumber and a sprig of coriander leaf.
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Asian Melting Pot
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