Comments on: Asam Prawn (Tamarind Fried Prawn)

By: GastroStu

GastroStu — Mon, 25 Jul 2011 12:26:48 +0000

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

By: Jam

Jam — Fri, 17 Jun 2011 12:45:49 +0000

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.

By: Peter Kong

Peter Kong — Thu, 28 Oct 2010 07:32:36 +0000

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).

By: Nyonya Food

Nyonya Food — Fri, 23 Apr 2010 17:07:02 +0000

Hi Bee Sian, add more dark soy sauce and yes, the darker assam will them dark. You have to pan fry until they are burned too.

By: Bee Sian

Bee Sian — Fri, 23 Apr 2010 08:13:46 +0000

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。。。

By: Nyonya Food

Nyonya Food — Thu, 05 Nov 2009 18:04:54 +0000

Cooking pictures are very tedious and hard to do, especially if you don’t have others to shoot for you. ;)

By: Chinese Seafood Recipes

Chinese Seafood Recipes — Thu, 05 Nov 2009 09:48:27 +0000

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!

By: Nyonya Food

Nyonya Food — Wed, 07 Oct 2009 17:24:10 +0000

Hi Ling, yes, correct, the best part of assam prawn is the assam. ;)

By: Nyonya Food

Nyonya Food — Wed, 07 Oct 2009 17:22:00 +0000

Thanks so much!

By: Ling

Ling — Sun, 04 Oct 2009 14:58:53 +0000

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.