Tamarind Prawns (Asam Prawns)
I was thrilled when Ann from PigPig’s Cornerasked me to be her guest blogger. It has been quite a while that I follow PigPig’s Corner, which I seriously don’t remember when! Every time when I surf on her blog, her recipes make me drool.
PigPig’s Corner is the home to the PigPig (Ann) and the Wild Boar (Jeff), a Malaysian Chinese married couple based in the UK. Ann is in charge of cooking and posting all yummy recipes. Whereas Jeff is responsible to write up all great reviews of restaurants which mostly are in the UK.
As Ann & I both come from Malaysia, we thought sharing an authentic Malaysian recipe would be a great idea! Tamarind Prawns (Asam Prawns) was the dish that I cooked! Please stop by at PigPig’s Corner to check out my recipe. Ann, thanks for having me on your blog!
For the Tamarind Prawns (Asam Prawns):
500g tiger prawns
2 tbsp tamarind paste
Pinch of salt
1 tbsp dark soya sauce
1 tbsp sugar
1 tbsp water
100 ml oil for frying
Spicy cucumber pickles:
1/2 cucumber (thinly sliced lengthwise)
1/2 birds’ eye chili (thinly cut)
1-2 tbsp lemon juice
A pinch of salt
1-2 tbsp sugar
1. To make spicy cucumber pickles: In a bowl, mix cucumber, chili, lemon juice, salt and sugar. Leave for 5 minutes, then, pour away the liquid. Set aside and keep slightly chilled.
2. Devein the prawns without shelling. Wash and drain.
3. In a bowl, mix tamarind paste, salt, dark soya sauce, sugar and water. Add the prawns and make sure they are well coated with the marinate.
4. Heat the oil in a wok or deep frying pan over medium heat. Add the prawns and cook for about 7-8 minutes or they turn pink and slightly charred. Serve with spicy cucumber pickles.