Assam Udang is an all-time favourite of my friends and family. It does not require a special skill to whip up this elegant dish. A combination of tamarind and kecap manis (Indonesian sweet soy sauce) gives a good balance of sweet and sour. Serve this with a side of cucumbers, steamed rice and hot sauce.
Skill Level: Easy
Serves: 3-4
INGREDIENTS:
- 1 lb jumbo shrimps (8-12 count)
- 2 tbsp tamarind paste
- 3 tbsp kecap manis (sweet soy sauce)
- 4 tbsp cooking oil
- 1 tsp brown sugar
- Salt and pepper to taste
- Toasted sesame seeds (optional)
- 1/2 cup of boiling water
METHOD:
- Put in tamarind paste into a boil and add in boiling water. Leave for 10-15 minutes until the paste is softened
- Cut off the pointy part of shrimps with a pair of scissors
- Place all shrimps in a container. Add in the softened tamarind paste, brown sugar, salt and pepper to taste
- Let sit for 30 minutes
- In a non-stick frying pan, heat up oil until smoking
- Add in the shrimps, stir until half cooked
- Add in kecap manis and stir until shrimps are all cooked
- Serve hot, sprinkle with toasted sesame seeds (optional)
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