Recipe
Tamarind Prawns (Asam Prawns)
Prep Time:
Cook Time:
Yield:
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!
Tamarind Prawns (Asam Prawns)
Prep Time:
Cook Time:
Yield:
Ingredients:
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
Method:
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.
Am I the first???
Sedap…
Terima kasih 😉
Thanks again for the great guest post Leemei!
My pleasure 🙂
I love the tangy flavor of tamarind though I don't break out my block as often as I should. Gorgeous shot and those vegetable ribbons are lovely. Hopping over to check out the full post now :).
Thanks! 🙂
Leemei . . . Another beautiful recipe. I have a large tub of tamarind and am always looking of new things to use it for! This is fabulous – a really good way of getting in full-on citrusy flavours but without “cooking” the prawns the way lemon juice would. Just defrosting my prawns now!
Pig Pig . . . I just tried to post on your site too, but couldn’t (which might be because I have an old version of Java) but will try again soon!
I must try cooking with tamarind – it's so easy to get where I live. Luscious looking pic.
Thanks for dropping by! Tamarind is a great ingredient!
Never had any assam prawn before – I must try! I am a sucker for tamarind. Beautiful pictures, I am also a big fan of Ann!
Thanks Jun 🙂
This is one of my favourite dishes!
Cool!