Udang Masak Asam Pedas (Spicy Tamarind Prawns)
85% asli · Indonesian/Malaysian
A spicier variation of Udang Masak Asam, incorporating more chili and a richer spice paste, often found in Indonesian and Southern Malaysian cuisine.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Prawns500g
- Tamarind paste4 tbsp
- Shallots6
- Garlic4 cloves
- Ginger1 inch
- Dried chilies5-7
- Fresh red chilies2-3
- Turmeric1/2 inch
- Belacan (shrimp paste)1/2 tsp
- Lemongrass1 stalk
- Okra100g
- Sugar1 tsp
- Saltto taste
- Water1/2 cup
- Cooking oil2 tbsp
Langkah
- 1
Soak dried chilies in hot water for 15 minutes, then drain. Blend dried chilies, fresh chilies, shallots, garlic, ginger, turmeric, and belacan into a paste.
- 2
Soak tamarind paste in 1/2 cup warm water, strain to get tamarind juice.
- 3
Bruise the lemongrass stalk.
- 4
Trim and cut okra into bite-sized pieces.
- 5
Heat cooking oil in a wok or pot over medium heat. Add the spice paste and bruised lemongrass. Fry until the oil separates and the paste is fragrant.
- 6
Add the prawns and stir-fry until they start to turn pink.
- 7
Pour in the tamarind juice and add the okra. Stir well.
- 8
Season with sugar and salt. Simmer for 5-7 minutes, or until the prawns are cooked through and the sauce has thickened.
- 9
Serve hot.
