Asam prawn — tamarind prawns
Shell-on prawns pan-fried in a tangy tamarind coating.
Active time20 min
Cooking5 min
Total30 minResting : 10 min
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Ingredients
- 283 g large raw shell-on prawns
- 4 tbsp water
- 3 tbsp sunflower oil
- ½ tsp salt
- ½ tbsp sugar
- 2 tbsp tamarind pulp
Preparation
Rinse and dry the prawns thoroughly. Trim the antennae. Make a shallow cut along the back and remove the vein, keeping the shell. Mix the tamarind pulp with the measured water and press with a spoon to extract the juice. Remove any hard seeds.
283 g large raw shell-on prawns4 tbsp water2 tbsp tamarind pulp- knife
- chopping board
- small bowl
- spoon
Mix the prawns with the tamarind juice, pulp and salt. Marinate for 10 min.
½ tsp salt- mixing bowl
- spoon
Heat the oil in a wok. Add the prawns and their marinade and cook over high heat for about 5 min, turning them. They must be opaque throughout and lightly browned. Add the sugar and toss to coat the prawns in the sauce. Serve immediately.
3 tbsp sunflower oil½ tbsp sugar- wok
- spatula
Allergens
- Crustaceans
Composition to check for: Celery, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.