Asam Prawn (Malaysian Tamarind Prawns)
A vibrant Malaysian Nyonya dish featuring succulent prawns coated in a tangy, sweet, and savory tamarind sauce. This quick and easy recipe delivers a burst of authentic Southeast Asian flavors, perfect for a satisfying dinner.
Asam Prawn (Malaysian Tamarind Prawns)
A vibrant Malaysian Nyonya dish featuring succulent prawns coated in a tangy, sweet, and savory tamarind sauce. This quick and easy recipe delivers a burst of authentic Southeast Asian flavors, perfect for a satisfying dinner.
Total Time
27m
Prep Time
15m
Cook Time
12m
Servings
4
Difficulty
easy
Ingredients
Main
- 500 g Large Prawns(shell-on, heads removed, deveined)
Tamarind Extract
- 2 -3 tbsp Tamarind Paste (Asam Jawa)(seedless block or concentrate)
- 0.25 cup Hot Water
Marinade & Sauce
- 1 tbsp Granulated Sugar(or brown sugar)
- 0.5 tsp Salt
- 1 tsp Light Soy Sauce
- 0.5 tsp Dark Soy Sauce(for color, optional)
- 0.25 tsp Ground White Pepper
Cooking
- 3 -4 tbsp Vegetable Oil
Aromatics (Optional)
- 1 clove Garlic(minced)
- 1 -2 Kaffir Lime Leaves(torn, optional for aroma)
Instructions
Prepare the prawns: Rinse the prawns thoroughly. Remove the heads and devein them by making a shallow slit along the back. Keep the shells on for maximum flavor and moisture. Pat them dry with paper towels.
Make the tamarind extract: In a small bowl, combine the tamarind paste with hot water. Mash the pulp with a fork or your fingers for about 2-3 minutes to extract the tamarind juice. Strain the mixture through a fine-mesh sieve, pressing firmly on the solids to extract as much liquid as possible. Discard the remaining pulp and seeds. You should have about 1/4 cup of thick tamarind extract.
Marinate the prawns: In a mixing bowl, combine the prepared prawns with the tamarind extract, sugar, salt, light soy sauce, dark soy sauce (if using), and white pepper. Mix well to ensure the prawns are evenly coated. Let marinate for at least 30 minutes in the refrigerator, or up to 1 hour for deeper flavor.
Cook the prawns: Heat 3-4 tablespoons of vegetable oil in a large wok or frying pan over medium-high heat. Once the oil is hot, add the marinated prawns in a single layer, reserving any remaining marinade liquid. Fry the prawns for 2-3 minutes per side until they turn pink and are slightly charred and caramelized.
Create the sauce (optional but recommended): Remove the cooked prawns from the pan and set aside. If using, add the minced garlic and torn kaffir lime leaves to the same pan with a little more oil if needed. Sauté until fragrant, about 30 seconds to 1 minute.
Finish the dish: Pour the reserved marinade liquid into the pan. Bring to a simmer and cook, stirring occasionally, until the sauce thickens slightly into a glossy gravy, about 2-3 minutes. Return the cooked prawns to the pan and toss gently to coat them evenly with the tamarind sauce.
Serve immediately with steamed white rice.
Chef's Notes
For the best flavor and texture, use fresh, large prawns. Keeping the shells on during cooking helps to retain moisture and infuse the prawns with the rich tamarind flavor. The caramelization of the shells also adds a delightful sweetness and char. Adjust the sugar and tamarind paste quantities to your preference for a more sweet or sour profile. If you prefer a spicier kick, a pinch of chili flakes or a sliced bird's eye chili can be added to the marinade or sautéed with the garlic. Tips & Tricks: - Always keep the prawn shells on when cooking Asam Prawns; they protect the flesh from overcooking and absorb the delicious sauce, which can be sucked off the shells for extra flavor. - Do not overcook the prawns; they cook quickly and can become rubbery if left on the heat for too long. Fry until just pink and opaque. - For a more intense tamarind flavor, you can add a small amount of the strained tamarind pulp back into the sauce during the final step. - If fresh tamarind paste is unavailable, good quality store-bought tamarind concentrate can be used, but adjust the quantity as concentrates can be stronger. - Serve immediately after cooking to enjoy the prawns at their peak tenderness and the sauce at its best consistency. - The fragrant oil left in the pan after frying the prawns can be drizzled over steamed rice for an extra layer of flavor.
Nutrition Facts
per serving