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Asam Prawn (Tamarind Fried Prawn)

September 26th, 2009Main Dish, Recipes16 Comments
Asam Prawn (Tamarind Fried Prawn)
Asam Prawn (Tamarind Fried Prawn) pictures (1 of 6)

Asam prawn or “asam heh“.

This tamarind fried prawn recipe was posted on Rasa Malaysia, but I am adding it here on Nyonya food because asam prawn is a very popular Nyonya recipe

(Click on Page 2 for Asam Prawn/Tamarind Prawn Recipe)

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16 comments... read them below or add one

  1. Tuty says:

    This is yummy with steamed rice, fresh sambal, and sliced cucumber. :-)

    1
  2. Cynthia says:

    Ouuuu, this looks mighty tasty.

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  3. Navina says:

    This website is amaing.

    3
  4. Ling says:

    This is one of my favourite dishes, my mother normally cooks with the prawns on whole I think part of the enjoyment is peeling the prawns by hand and dipping in the sauce, pretty rustic way to eat but the best way.

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  5. Wow, the cooking way of this Tamarind Fried Prawn is great, I’ll try it later and I hope it tastes delicious. Just one suggestion: If you add some cooking pictures it will be easier to follow!

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  6. Bee Sian says:

    hi there,

    First of all, great website !! Thank you.

    I tried this dish yesterday…one of my twins’ favourite food when we were in Penang last two years. We had it at the restaurant, and the dish is black in colour.

    Question is, why is my “asam her” orange/pinkish in colour? I even added dark soy sauce, but the colour never change.

    Could it be because of the tamarind pulp I used? Down here in Singapore I don’t have much choice.

    Any suggestion to make it black? My son wants it black. He keeps telling me 妈咪,我要那种黑黑的虾。。。不是这样的啦。。。

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  7. Peter Kong says:

    Do not use too much oil when you fry them. By the time they start turning black (getting burnt) after all the liquid and juices have dried up, add a tablespoon of oil and fry. This will make the prawn shells crispy and edible.

    This method works especially well for the very small prawns (unpeeled with head and shells) and fried with asam. No need to peel. The shells are all crispy and is wonderful with nasi lemak, sambal + cucumber or hard boiled eggs (optional).

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  8. Jam says:

    Hi there

    I made the tamarind fried prawns two nights ago. So delicious!! I marinated them as per your recipe but left them for a few hours (marinated around lunch time and cooked for dinner around 8pm). Thank you.

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  9. GastroStu says:

    Really yummy looking recipe, thanks for sharing. Looks so good I just had to tweet it :)

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  10. Devan says:

    I use a similar recipe.
    I do not remove the heads, but clean and devein the prawns.
    I leave some pulp on and shallow fry the prawns.
    I use thick soya cauce which gives a caramalised/dark look
    Delicous!!

    10

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