This is but about other menage unit of measurement favourite from Grandaunty.
When grandaunty made this dish final time, she’ll split upwardly the prawns every bit amidst menage unit of measurement members. The children convey dejeuner together with dinner at home, together with the adults entirely convey dinner. If we’ve eaten all our prawns past times lunch, hence it’s no to a greater extent than past times dinner. No stealing!!! So, we’ll swallow one-half of our component subdivision together with relieve the residuum for dinner. We larn to cherish our assam prawns.
This is a slightly dissimilar version that most of the assam prawns that I’ve eaten inwards restaurants. Ours is slightly carameled, rather sweetness together with made alongside really uncomplicated ingredients.
Ingredients:
300 gm prawns (as thick as my index finger when shelled, close 200gm)
3 Tbsp sugar
2 Tbsp tamarind paste
½ tsp salt
1 cherry chili, finely chopped.
2 Tbsp oil
Method:
1. Shell prawns, leaving on the tail.
2. Add inwards saccharide together with salt.
3. Marinate for xxx minutes.
4. Add inwards tamarind paste. Combine good using fingers, removing seeds (if at that topographic point is) as the fingers rub the tamarind glue onto the prawns.
5. Add inwards chili. Mix well.
6. Heat wok, add together inwards ii Tbsp fossil oil together with await until the fossil oil is hot, pour inwards prawns.
7. Fry them until prawns are slightly caramelized. Dish up.
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The remaining fossil oil is best used to fry kangkung… or other belacan based dishes.
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Cook prawns forthwith after adding inwards tamarind. If non they’ll gustation one-half rotten later.
Buat lebih berguna, kongsi:
