Asam Prawns, a Malaysia Nyonya dish with simple ingredients and easy to cook. You only need two steps, marinate and fry. However, prawns can be easily overcooked and the meat will become tough, so the major part is the timing for cooking. The taste of Asam Prawns are sour and sweet and the sauce is best for served with rice. It is a classic combination with Nasi Lemak.
Tamarind is very good for removing the fishy smell, it is widely used for cooking kinds of seafood. Besides, it tastes sour and appetizing. The prawns that are marinated overnight will add more flavour. But if the prawns are fresh, just need to marinate for about 2 hours to enhance the flavour. In cooking, first use high heat to quick frying the prawns. Then pour in the leftover marinade sauce and thick soy sauce, stir fry with high heat until fragrant. This method can avoid over-cooking the prawns, which will make the prawns taste tough, so the cooking time and speed must be matched with each other to be perfect.
Information from the internet
Nyonya cooking is the result of blending Chinese ingredients with various distinct spices and cooking techniques used by the Malay/Indonesian community. This gives rise to Peranakan interpretations of Malay/Indonesian food that is similarly tangy, aromatic, spicy and herbal. In other instances, the Peranakans have adopted Malay cuisine as part of their taste palate, such as Otak-Otak, Sambal, Shrimp Paste Fried Chicken etc. There are regional variations in Nyonya cooking. Dishes from the island of Penang in the northern part of Peninsular Malaysia possess Thai influences, such as more liberal use of tamarind and other sour ingredients.
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- 500 g Prawns
- 10 g Tamarind Pulp
- 0.5 tbsp Salt
- 25 g Palm Sugar
- 1 tsp Oyster Sauce
- 2 cloves Garlic Minced
- 2 pcs Shallots Sliced
- 0.5 tsp Thick Soy Sauce
- 4 tsp Cooking Oil
- Cut off the spiked part of the prawns and then cut the back to remove the intestines.
- Add water to the tamarind and stir well, then remove the seeds.
- Add salt, oyster sauce, palm sugar, minced garlic, sliced shallots, pepper and tamarind juice to the prawns, stir well and marinate in the refrigerator for at least 2 hours.
- Add the oil in the hot pan and fry the prawn for about 1 minute. Pour the sauce and add the thick soy sauce, stir fry evenly and then take it out of the pan. Enjoy it.