Tuesday, February 03, 2009

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.


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


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.


pigpigscorner said...

Delicious!! I really miss this dish. I'll try to get some tamarind concentrate!

Anonymous said...

Hi Lily, Wondering if you have a recipe for Walnut Cookie (Hup Toh So)? I think a previous reader has asked for this before, but I can't find it in your blog. Many thanks for your site.

FooDcrazEE said...

hmmm....different method of cooking. i would have coated the prawn with alil flour, then fry them. make a sauce of tamarind and other ingredient and toss the prawn in them. . . .

guess urs will be more flavourful as the tamarind will be absorb by the prawns.

Unknown said...


you are supposed to fry with the soft skin prawns and eat the skin as well. it is really very flavorful.

Unknown said...


hup toh soh is in my list of cookie to make, but somehow could not catch up.

Anonymous said...

Hi Lily

Yum! We usually have this with nasi lemak and sambal belacan.

Btw, this brand of Tamarind sauce is very good.


cpcjoyce said...

love this recipe. the sour n sweet of tamarind. is this recipe only for prawns? can i use it on chicken or other seafood? Kindly advice. Thanks Lily.

Joyce Cheng

Unknown said...


gong xi fa cai

thanks for dropping by

Unknown said...


i think it will work with chicken or pork but the meat has to be sliced thin as the tamarind marinate gets burnt fast, that is why it is good for prawns as they cook so fast

Anonymous said...

Hi Lily,
Would you happen to have a Butter Prawns recipe that you can share? Its one of my favourite wedding dinner dish!

Unknown said...


it is here

Anonymous said...

I just ate Tamarined Prawns .. Yummy Yummy!!!

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