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Do this simple and genuine Malaysian-Nyonya Asam Prawn (Tamarind Prawn) recipe. Succulent prawns in a tangy tamarind sauce make for a scrumptious and easy dish that captures the essence of Nyonya cooking. Better of all, it requires simply 6 elements and takes solely quarter-hour from prep to dinner desk!
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Tamarind Prawn
Tamarind prawn, or asam prawn, is a basic Malaysian-Nyonya dish that I grew up having fun with. My late mom’s asam prawn (or “asam heh” in Hokkien dialect) was legendary. In Chinese language, we name this dish 亚参虾.
Whereas many Nyonya recipes contain lengthy lists of elements and complicated preparations, tamarind prawn is surprisingly easy to make with just some key elements: prawn, tamarind, sugar, and salt.
Regardless of its simplicity, tamarind prawn is extremely scrumptious. The tamarind imparts daring, tangy flavors that completely complement the candy, briny style of the prawns.
Should you love prawns and are desperate to discover Malaysian-Nyonya cooking, I extremely suggest this asam prawn recipe. It would simply change into your favourite prawn dish, particularly when paired with nasi lemak.
Asam Prawns or Assam Prawns
In Malaysian and Indonesian cuisines, “tamarind” is sometimes called “asam.” Asam is the native language whereas “assam” is the extra widespread spelling in English.
Mainly, each asam prawn or assam prawn refers back to the similar dish of tamarind prawns cooked with tamarind.
Asam Prawn Elements
This recipe couldn’t be simpler, with solely 6 elements:
- Prawn
- Tamarind pulps
- Water
- Sugar
- Salt
- Cooking oil
How To Make Asam Prawn
Step 1: Rinse the prawns with water and pat them dry with paper towels. Trim the antennae and devein every prawn by making a shallow slit alongside the highest.
Step 2: Combine the tamarind pulp with 4 tablespoons of water and press it to extract the juice. Set it apart.
Step 3: Add the tamarind juice, tamarind pulp, and salt to the prawns and blend effectively. Marinate for 10 minutes.
Step 4: Warmth a wok and add the cooking oil. As soon as the oil is sizzling, pan-fry the prawns till they’re cooked by means of and barely charred. Add the sugar and stir to mix effectively with the prawns. Serve instantly with steamed rice.
Ceaselessly Requested Questions
Can I exploit frozen prawns for this recipe?
Sure, you should utilize frozen prawns, however be sure you thaw them fully and pat them dry earlier than marinating. Frozen prawns might launch extra moisture, so drying them helps obtain a greater texture and taste when cooking.
Can I exploit darkish soy sauce on this recipe?
Whereas some recipes embody darkish soy sauce, I choose to omit it as it will probably darken the prawns an excessive amount of and have an effect on the dish’s presentation. For extra interesting look, skip it fully.
Can I regulate the extent of tanginess within the dish?
Sure, you may regulate the tanginess by various the quantity of tamarind juice or pulp. Should you choose a milder tang, use much less tamarind juice. Conversely, including extra will improve the tanginess to fit your style.
Ought to I take away the tamarind pulp earlier than cooking?
You possibly can take away the tamarind pulp earlier than cooking in the event you choose, however I like to recommend leaving it in because it enhances the flavour of the dish. The tamarind pulp is edible and provides a novel tangy factor to the prawns.
What number of energy per serving of tamarind prawns?
Every serving is just 166 energy.
What To Serve With Assam Prawn
For a healthful Malaysian-Nyonya model meal and dinner at dwelling, I like to recommend the next recipes.
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Asam Prawn (Tamarind Prawn)
Do this simple and genuine Malaysian-Nyonya Asam Prawn (Tamarind Prawn) recipe. Succulent prawns in a tangy tamarind sauce make for a scrumptious and easy dish that captures the essence of Nyonya cooking. Better of all, it requires simply 6 elements and takes solely quarter-hour from prep to dinner desk!
Directions
-
Rinse the prawns with water and pat them dry with paper towels. Trim the antennae and devein every prawn by making a shallow slit alongside the highest.
-
Combine the tamarind pulp with 4 tablespoons of water. Extract the juice by urgent the pulp. Set it apart.
-
Add the tamarind juice, tamarind pulp, and salt to the prawns and blend effectively. Marinate for 10 minutes.
-
Warmth a wok and add the cooking oil. As soon as the oil is sizzling, pan-fry the prawns till they’re cooked by means of and barely charred. Add the sugar and stir to mix effectively with the prawns. Serve instantly with steamed rice.
Notes
- Some recipes name for darkish soy sauce, however I choose to skip it to keep away from making the prawns too darkish in colour and fewer interesting in presentation.
- You possibly can take away the tamarind pulp earlier than pan-frying the asam prawn, however I like to depart it in because it enhances the flavour. The tamarind pulp is edible and provides a pleasant tang to the dish.
Vitamin
Serving: 4folks, Energy: 166kcal (8%), Carbohydrates: 7g (2%), Protein: 10g (20%), Fats: 11g (17%), Saturated Fats: 1g (6%), Polyunsaturated Fats: 3g, Monounsaturated Fats: 7g, Trans Fats: 0.05g, Ldl cholesterol: 89mg (30%), Sodium: 549mg (24%), Potassium: 130mg (4%), Fiber: 0.4g (2%), Sugar: 4g (4%), Vitamin A: 130IU (3%), Vitamin C: 0.3mg, Calcium: 45mg (5%), Iron: 0.4mg (2%)
