Tamarind prawns also known as asam prawns is a delicious Asian dish which takes only minutes to prepare. The tamarind leaves a sour and tangy taste that complements the light sweetness of the prawns.
All you have to do is marinate the prawns, stir-fry them and you are all set. It is best to soak the shrimp in the tamarind juice overnight, so that it can absorb the flavor.
2lbs. medium sized prawns
1/4 cup tamarind pulp
1/4 cup hot water
4 tablespoons oil
4 cloves garlic, crushed
Salt and ground white pepper to taste
1 small cucumber, sliced for serving
Rinse the prawns in running water and trim the whiskers. Remove the shells, but keep the heads and tails. Take a piece of prawn and make a slit at the back. Remove the black intestinal part. Repeat this with the remaining pieces of prawns.
Next combine the tamarind pulp and water in a small bowl. Add a teaspoon of salt. Mix well. Drain and then discard the seeds.
Place the prawns in a flat baking dish or a bowl. Pour in the tamarind mixture and let it marinate for at least 2 hours or up to overnight. Refrigerate.
Quickly rinse the prawns in cold water and then pat them dry using a paper towel.
Heat the oil in a wok or skillet over medium heat. Fry the garlic for 2-3 minutes or until fragrant and lightly browned. Add the prawns and stir-fry them for 4-6 minutes or until they are lightly browned and cooked. Do not overcook. Season it with salt and pepper to taste.
Transfer the prawns to individual plates or a serving plate. Serve immediately with rice.
Photo Courtesy Of: motiqua