Tamarind sauce is a critical ingredient in Malaysia. Without it, sambal tumis, asam pedas will not be the same. When i was in Malaysia, this tamarind concentrate is not available and i had to combine the pulp and hot water together in a bowl, let stand for 15 minutes. Massage mixture with a spoon to break up the pod and meat. Strain liquor/sauce/juice and discard remaining flesh, meat and pod.
Prawns marinated with this concentrate and pan fried has been a classic nonya favorite.
Ingredients:
l lb large prawns (shrimps)
4 tbsp tamarind concentrate
1 teaspoon salt
½ teaspoon ground white pepper
1 tablespoon sugar
½ teaspoon fish sauce
Oil for frying
Method:
If using prawns with heads on, trim off eye portions and legs of prawns, but leave unpeeled.
If using prawns with heads on, trim off eye portions and legs of prawns, but leave unpeeled.
In a mixing bowl, combine thick tamarind concentrate, salt, pepper, sugar and fish sauce.
Mix in prawns and leave for 15 minutes.
Heat enough oil to coat the bottom of nonstick skillet/frying pan until hot.
Fry prawns in batches to prevent overcrowding, over moderate heat for 3-5 minutes or until prawns are cooked.
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