Saturday, May 26, 2007
500g large prawns, shells on
2 T wet tamarind seeds (assam jawa)
1 t salt
2 t sugar
2 T warm water
5 T veg oil
1 red chili, sliced
1. Trim the prawns' heads, cut shell along the back to remove the dirt vein.
2. Mix the tamarind with the water, salt and sugar and add the prawns to mix well using your fingers. Leave for at least one hour.
3. Heat oil in wok till very hot and fry prawns 3 to 4 at a time till firm and cooked. Dish out. This will give a dry version (picture).
4. If you like it saucy (I prefer this), pour away the oil, add the marinade to the wok and when its hot put the fried prawns in, the sliced chili and toss a couple of times. Remove.
Update: I have made a better version by just frying the prawns in very hot oil (add minced garlic if like) and when both sides of prawns are crisp, add the tamarind which has been mixed well with 1/2 cup water. Season with salt and sugar. This gives a more saucy dish.