Ingredients
| 5-6 shell-on prawns(middle size) | ||
| 1 1/2 tablespoons tamarind pulp | ||
| 5 tablespoons water | ||
| 1 tablespoon light soy sauce | ||
| 1/4 tablespoon dark sauce | ||
| 1 1/2 teaspoon sugar | ||
| 1/4 teaspoon salt | ||
| 3 tablespoons cooking oil | ||
Methods:
Mix the tamarind pulp with 5 tablespoons water. Extract the juice from the tamarind by pressing the pulp.
Rinse prawns with water and pat dry with paper towers. Add the tamarind juice and pulp, light soy sauce, dark sauce, salt, and sugar into the prawns and mix well with your hand. Marinate for 15 minutes at least ( I marinate it 2 hours). Remove the tamarind pulp before cooking.
Heat up a wok and add cooking oil. As soon as it’s heated, drop the prawns into the wok and pan fry until cooked and slightly burnt. Dish out and serve immediately.
No comments:
Post a Comment