Asam Heh in the Nyonya language (mixture of Malay and Hokkien) means prawns cooked with tamarind. The original recipe that my MIL gave was simple - clean prawns and marinade with tamarind paste (sole seasoning). Deep fry in medium heat oil until crispy and serve. Well, I decided to update her recipe with my own take and I quite like the result...
Ingredients (serves 4):
20 medium-sized prawns
2" Tamarind paste
salt to taste
pinch of sugar
2 limes
1 red onion, finely sliced
1/3 cup of oil for frying
Clean the prawns but keep the shells.
Mash the paste with 1 tbsp of water and juice of the 2 limes. Season with salt, sugar and a dash of soya sauce. Marinade the prawns with this paste.
Preheat the oil in a frying pan under medium heat. Fry the prawns until slightly caramelised. Half-way through the frying process, add the onion slices. When ready, transfer to a serving plate.
Garnish with sliced onion, grated lime skin and slices of lime.
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