This is a really quick and simple Penang Nyonya Style Asam Prawn recipe from mom. To us, asam prawn was always this version, and it wasn’t until I came to KL when I found out there is also the asam curry version like the one at Hoowan, Kelana Jaya.
While both versions make use of asam (tamarind), they couldn’t be more different.
steps in cooking Asam Prawn
- 600 gram big white prawn, cut away the tentacles and legs
- 2 tablespoon of asam (less than RM 2 per packet)
- 2 tablespoon of dark soya sauce or cooking caramel
- 1 tablespoon sugar
- 1 tablespoon cooking oil
- optionally, some greens like cabbage
glorious Penang Nyonya style asam prawn
Here’s the instructions:
- mix dark soya sauce, sugar, asam, and prawn in a mixing bowl
- heat up cooking oil to medium/high heat
- fry till the shells starts to show some caramelize a little
- serve on a couple cabbage leave (just for presentation la)
haze enjoying some prawns
Like me, some of you might hate peeling prawns on dinner table, but it is important to not cook this dish with prawns that have their shell removed since you will lose the juiciness of the prawn that way.
The seasoning will naturally sip into the prawn and using your mouth to peel the prawn also ensure that you get to suck on the caramelized bits off it. It’s fantastic. I recommend a good home-made sambal to go with this.