How to Make Malaysian Udang Goreng Asam - Tamarind Prawns Cooking Asian Recipe Cuisine

Malaysia Udang Goreng Asam (Tamarind Prawns)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

5 tbsp tamarind pulps

1 cup water

1/2 tsp salt

1 lb medium fresh prawns, deveined with heads and tails intact

2 tbsp oil

Directions:

Soak the tamarind pulp in water, add the salt and stir well.

Pour the tamarind marinade over the prawns and set aside for 30 to 60 minutes. When ready to cook, remove the prawns from the marinade but do not rinse.


Heat the oil in a  wok and fry the prawns over high heat for several minutes until cooked through. 

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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