Description:
Prawns, marinated in tamarind juice and fried till dry.
Ingredients:
400 grams shrimps, remove shells or 600 grams large prawns with shells
1 bowl of tamarind pulp 3 – 6 tablespoons of water to make a thick juice
Few dashes of fish sauce, soya sauce, pepper
1-2 teaspoons of sugar
Directions:
Remember that when seafood comes into contact with tamarind, they tend to disintegrate and turn mushy and overly soft. Therefore, always refrain from seasoning and leave the seafood standing for too long. However, if you have tough meats, you may season them with tamarind to make the meat less tough.
Therefore, what you need to do is to have a quick, thorough seasoning and drop the whole thing into the wok.
DO NOT put any oil at this juncture. Leave the prawns to dry up a bit before adding oil because there is nothing worst than tamarind prawns with wet, gravy.
Once you add the oil, leave the prawns to fry till dry and fragrant. Cook it extremely dry.
If you are using prawns with shell, do let them fry for a longer time. Otherwise, dish up the shrimps when they are dry. Do taste and adjust seasoning before serving. Usually more sugar will bring out the taste in the tamarind prawns.
No comments:
Post a Comment