Grandpa & Grandma's Nasi Lemak Recipe Part 2 - Tamarind Prawns (Asam Udang) 亚参虾
The second part of a two-part recipe for the legendary dish of Singapore and Malaysia, nasi lemak. This is an all time family favorite that most grandparents or parents will have cooked countless times in their life.
Ingredients
- 15 large prawns deveined (and remove head, but leave shell and tail on)
- 1/2 cup fresh tamarind pulp
- 2 tbsp oil
- 1 tbsp dark soy sauce
- 1 tsp soy sauce
- 1 tbsp brown sugar
- dash of salt to taste
- 2 tbsp water
Instructions
- Clean the tamarind pulp by quickly rinsing with water (no need to remove the seeds or fibrous pieces - we want to get a thick, flavorful gravy from the pulp)
- In a bowl, marinate prawns with the tamarind pulp and sugar (coat well and let sit for 15 minutes)
- Heat oil in a wok or deep frying pan. When oil is heated, toss in the prawns together with the tamarind pulp.
- Add dark soy sauce, soy sauce and water immediately.
- On medium heat, fry the prawns until the flesh turns opaque. When the prawns are almost ready, turn the heat on high and fry for another 2 minutes to get the shells slightly charred and gravy caramelised.
- Transfer to your serving plate and enjoy.
Notes
- To devein the prawns, slit the back of the prawns with a sharp knife or food scissors.
- I remove the heads of the prawns to make it easier to eat, but you can leave them on if you prefer. - To prepare Nasi Lemak, the classic Malaysian coconut milk rice: Part 1 - Sambal Belacan as the spicy condiment Part 2 - Tamarind Prawns Part 3 - Sambal Ikan Bilis Part 4 - Coconut Rice - Serve along with cucumber slices and hard boiled eggs. Or a fragrant pot of Kapitan Chicken Curry for a hearty Malaysian meal.
- I remove the heads of the prawns to make it easier to eat, but you can leave them on if you prefer. - To prepare Nasi Lemak, the classic Malaysian coconut milk rice: Part 1 - Sambal Belacan as the spicy condiment Part 2 - Tamarind Prawns Part 3 - Sambal Ikan Bilis Part 4 - Coconut Rice - Serve along with cucumber slices and hard boiled eggs. Or a fragrant pot of Kapitan Chicken Curry for a hearty Malaysian meal.
Nutrition
Serving: 150gCalories: 115kcalCarbohydrates: 13gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 5mgSodium: 362mgPotassium: 115mgFiber: 1gSugar: 9gVitamin A: 11IUVitamin C: 1mgCalcium: 17mgIron: 1mg
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