Asam (or asam jawa) - Malay word for tamarind, is widely used from India to Southeast Asia. It is also commonly used in Peranakan dishes. Other than being one of the ingredients in cooked dished, do you know it can be served as a snack as well? The fruit is semi-dried, sprinkled with sugar and a little chili and voila! - A snack on its own.
But better known as a ingredient, the dried pulp is sold in packets. To use, simply add water and dissolve the pulp. Strain and discard residue.
This is a delightful dish suitable for all ages. It's not too spicy for children, it's sweet, yet it has a tinge of sourness from the tamarind. However, do kindly note that the recipe that I am sharing here is the one with sauce. Not the dry one. As I understand that Asam Prawn can also refer to deep fried prawns marinated with asam paste.
Ingredients
300g of prawns (shells removed up to the tail part & devined)
1/2 a large onion (sliced)
1.5 tablespoon of tamarind pulp
1/2 tablespoon of belacan chili
1 tablespoon of minced garlic
1 tablespoon of sugar
1/2 teaspoon of salt
Preparation
Dissolve the tamarind pulp in 100ml of water.
Stir fry minced garlic till slightly browned and fragrant using medium low heat.
Add in the belacan chili and continue to stir fry until aromatic.
Toss in the prawns and onions.
When the prawns turn half-cooked, switch to high heat and pour in the tamarind juice followed by sugar and salt.
Mix well and turn heat off when sauce reaches a boil/prawns are cooked.
Serve hot.
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