Asam udang (tamarind prawns)
This dish teaches you that Nonya (also spelt Nyonya) cooking is delicious and deep-frying prawns in a wok is much easier than in a saucepan; to be brave with all that sizzling and spitting when the prawns hit the oil; and that tamarind is one of the most beautiful sweet-sour fruits used in Nonya cuisine.
Ingredients
3/4 cup warm water
100g tamarind pulp
500g large prawns, trimmed with shells on
vegetable oil for deep-frying
chopped coriander to serve
Prawn seasoning
1 tbsp sugar
1 tbsp oyster sauce
1/2 tsp dark soy
salt and pepper
Method
Thoroughly mix the water with the tamarind pulp and set aside for a couple of minutes. Using your fingers, rub the tamarind pulp from the seeds and strain liquid into a bowl. Discard seeds.
Combine tamarind liquid with the prawns and a pinch of salt. Leave to marinate for one hour.Combine prawn seasoning ingredients in a small bowl and set aside.
Heat oil in a wok until a small cube of bread turns golden in 30 seconds. Strain excess tamarind from prawns and reserve marinade. Deep-fry prawns in batches (be careful as hot oil will spit) for about two to three minutes, until golden, and remove with a slotted spoon and drain on paper towels.
Return wok to medium high heat with two tablespoons of frying oil. Add prawns, reserved marinade and prawn seasoning. Stir-fry for one minute to combine then serve hot, topped with coriander.
Tip: Best served with steamed rice and a vegetable pickle.
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