Asam Prawn (Tamarind Prawn)

Method4 steps · about 15 min

1. 1

   Step 1: Briefly rinse all the shell-on prawns (10 oz) with separate rinsing water and pat thoroughly dry. Trim the antennae and make a shallow slit along each back to remove the vein while keeping the shell on. Reserve all the prepared prawns; the measured ¼ cup water is reserved for tamarind in step 2.

   Uses 10 oz large shell-on prawns · Separate water for briefly rinsing prawns before patting dry

   
2. 2

   Step 2: Mix all 2 tbsp tamarind pulp with all the separate ¼ cup water (4 tbsp), pressing the pulp to release its juice. Remove any hard seeds, but retain both the extracted juice and edible pulp together for this selected route; do not strain away the pulp.

   Uses 2 tbsp tamarind pulp, with any hard seeds removed · ¼ cup water (4 tbsp) for pressing tamarind

3. 3

   Step 3: Add all the tamarind juice and retained edible pulp from step 2 and all the measured salt (½ tsp) to the prepared shell-on prawns from step 1. Mix well and marinate in the refrigerator for 10 minutes.

   Refrigerate tamarind prawns · 10 minUses All tamarind juice and edible pulp prepared in step 2 · All rinsed, dried and deveined prawns from step 1 · ½ tsp salt

4. 4

   Step 4: Heat a wok and add all 3 tbsp cooking oil. When hot, pan-fry all the tamarind-marinated prawns and retained edible tamarind from step 3 until the flesh is pearly and opaque throughout and the shells are slightly charred, turning as needed. Add all the separate ½ tbsp sugar only after the prawns are cooked and stir to coat. Serve immediately as 4 portions with separately prepared steamed rice, removing the prawn shells while eating. Refrigerate leftovers within 2 hours and use within 3 days.

   Uses 3 tbsp cooking oil · All prawns, retained tamarind juice/pulp and salt from step 3 · ½ tbsp sugar · Already cooked steamed rice for serving, as wanted