Assam Udang (Tamarind Prawns)

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: 

1.  Put in tamarind paste into a boil and add in boiling water. Leave for 10-15 minutes until the paste is softened
2. Cut off the pointy part of shrimps with a pair of scissors
3. Place all shrimps in a container. Add in the softened tamarind paste, brown sugar, salt and pepper to taste
4. Let sit for 30 minutes
5. In a non-stick frying pan, heat up oil until smoking 
6. Add in the shrimps, stir until half cooked
7. Add in kecap manis and stir until shrimps are all cooked
8. Serve hot, sprinkle with toasted sesame seeds (optional)