Udang Masak Asam (Classic Tamarind Prawns)
Hidangan tradisional · Malaysian
A classic Malaysian dish featuring succulent prawns stir-fried in a tangy and slightly sweet tamarind sauce with aromatic spices and vegetables.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Prawns500g
- Tamarind paste3 tbsp
- Shallots4
- Garlic3 cloves
- Ginger1 inch
- Chili padi (bird's eye chilies)3-5
- Tomatoes1
- Onion1
- Lemongrass1 stalk
- Turmeric powder1/2 tsp
- Sugar1 tbsp
- Saltto taste
- Water1/4 cup
- Vegetable oil2 tbsp
Langkah
- 1
Soak tamarind paste in 1/4 cup warm water, then strain to get tamarind juice. Discard pulp.
- 2
Pound or blend shallots, garlic, ginger, and chili padi into a paste.
- 3
Bruise the lemongrass stalk.
- 4
Slice onion into wedges and tomato into wedges.
- 5
Heat vegetable oil in a wok or large pan over medium-high heat. Add the spice paste and bruised lemongrass. Stir-fry until fragrant.
- 6
Add the prawns and stir-fry until they turn pink.
- 7
Add the tamarind juice, sliced onion, and tomato wedges. Stir well.
- 8
Season with sugar and salt to taste. Cook for another 2-3 minutes until the sauce thickens slightly and coats the prawns.
- 9
Serve hot.
