Tamarind Prawns

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.

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.