Ingredients:
Half a kilo shell-on prawns
1 1/2 tablespoons tamarind pulp
5 tablespoons water
1 teaspoon sugar
1/4 teaspoon salt
1 tablespoon of dark soy sauce
1 pinch of chilli flakes
3 tablespoons cooking oil
Method:
Mix the tamarind pulp with 5 tablespoons of warm water. You can buy this in a jar from the Asian aisle of Coles or Woolies supermarket. Unless of course, if you can get them in pulp form from a chinese grocer. Then you would have to soak the tamarind pulp in warm water to release and extract the juice by pressing the pulp.
Remove the heads of the prawns. Remove the veins of the prawns by slitting the back. Rinse prawns with water and drain. Add the tamarind juice and pulp, salt, and sugar into the prawns. Marinate for 15 or 20 minutes. Remove the tamarind pulp before cooking. You don't want to be eating the seeded pulp.
Heat up your wok and add cooking oil. As soon as it’s heated, drop the prawns into the wok and toss away, pan frying it until cooked and slightly brown. Don't overcooked it though, prawns can get a bit tough when overcooked. Serve immediately with steamy fragant Jasmine rice.......simply yummy!!!!
1 comments:
my late dad told me to wash my prawns before de-shelling or removing veins... and after which no more washing/rinsing as this would rinse off the sweetness of prawns. :)
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