Asam Prawn Recipe

Prawns: Cleaned and deveined, these are the main protein of the dish.

Tamarind paste: Provides the tangy flavor that defines the dish.

Sugar: Balances the sourness of the tamarind.

Salt: Enhances the overall flavor.

Cooking oil: Used to cook the prawns and blend the flavors together.

When preparing prawns, ensure they are cleaned and deveined properly to avoid any gritty texture. To enhance the flavor, you can marinate the prawns in the tamarind paste, sugar, and salt for about 15 minutes before cooking. This allows the prawns to absorb the tangy and sweet flavors more deeply. When cooking, make sure the oil is hot enough before adding the prawns to achieve a nice sear, which locks in the juices and gives a better texture.

• Prawns - Substitute with shrimp: Shrimp has a similar texture and flavor profile, making it a suitable replacement for prawns in most recipes.

• Tamarind paste - Substitute with lemon juice and brown sugar: A mix of lemon juice and brown sugar can mimic the tangy and slightly sweet flavor of tamarind paste.

• Sugar - Substitute with honey: Honey provides a natural sweetness and can add a slight depth of flavor to the dish.

• Salt - Substitute with soy sauce: Soy sauce not only adds saltiness but also introduces a rich umami flavor to the dish.

• Cooking oil - Substitute with olive oil: Olive oil is a versatile cooking oil that can be used in place of most other oils, providing a slightly different but still pleasant flavor.

• Allow the prawns to cool down completely before storing. This prevents condensation, which can lead to sogginess and spoilage.
• Transfer the cooled asam prawns into an airtight container. Ensure the container is clean and dry to maintain the freshness of the dish.
• For short-term storage, place the container in the refrigerator. The asam prawns can be stored in the fridge for up to 2-3 days.
• If you plan to store the asam prawns for a longer period, consider freezing them. Place the prawns in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date of storage. This helps you keep track of how long the asam prawns have been stored.
• When ready to use, thaw the asam prawns in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the asam prawns gently in a pan over medium heat. Add a splash of water or a bit more tamarind paste if the sauce has thickened too much during storage.
• Serve the reheated asam prawns hot with freshly steamed rice for the best taste and texture.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of cooking oil to the pan.
  3. Place the leftover asam prawn in the pan.
  4. Stir occasionally to ensure even heating.
  5. Cook for about 5-7 minutes until the prawns are heated through and the sauce is bubbling.

• Microwave Method:

  1. Place the asam prawn in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the prawns halfway through to ensure even heating.
  5. Check if the prawns are hot; if not, continue microwaving in 30-second intervals.

• Oven Method:

  1. Preheat the oven to 350°F (175°C).
  2. Place the asam prawn in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 10-15 minutes until the prawns are heated through.
  5. Stir halfway through to ensure even heating.

• Steaming Method:

  1. Set up a steamer with boiling water.
  2. Place the asam prawn in a heatproof dish.
  3. Steam the prawns for about 5-7 minutes until they are heated through.
  4. Ensure the dish is covered to retain moisture.

• Sous Vide Method:

  1. Preheat the sous vide water bath to 140°F (60°C).
  2. Place the asam prawn in a vacuum-sealed bag.
  3. Submerge the bag in the water bath.
  4. Heat for about 20-30 minutes until the prawns are thoroughly warmed.
  5. Remove from the bag and serve immediately.

• Pan: Used for heating the oil and cooking the prawns.

• Spatula: Essential for stirring the prawns and mixing the tamarind paste, sugar, and salt.

• Measuring spoons: Necessary for accurately measuring the tamarind paste, sugar, and salt.

• Bowl: Handy for holding the cleaned and deveined prawns before cooking.

• Tongs: Useful for turning the prawns while they cook to ensure even cooking.

• Serving dish: For presenting the cooked Asam Prawns with steamed rice.

Prepare ingredients in advance: Clean and devein the prawns ahead of time to save on prep work.

Use ready-made tamarind paste: Opt for store-bought tamarind paste to cut down on preparation time.

Pre-measure seasonings: Measure out the sugar and salt before you start cooking to streamline the process.

Quick cooking oil: Use a high-heat cooking oil like canola or vegetable oil to speed up the cooking process.

One-pan method: Cook everything in one pan to minimize cleanup time.