Prawns Udang Goreng Assam (Indonesian)
Ingredients
350 gm Prawns with tail, peeled & deveined
60 ml Vegetable Oil
80 gm Onions cleaned & chopped.
10 gm Garlic fresh & chopped
100 ml Tamarind pulp
30 gm Lemon Grass crushed
10 gm Galangal Root or substitute with fresh Tumeric Root
5 nos Lime Leaves or substitute with Curry Leaves
2 nos Star Aniseed
10 gm Chillies Red (long) chopped
1 no Cinnamon quills whole
3 gm Cummin (jeera) seeds
100 gm diced tinned Tomatoes or peeled ripe diced tomatoes
Salt & Pepper to taste
Method:
- Remove spike but keep the tails on the prawns.
- Maninate in red chilli powder, salt, half the tamarind pulp, cummin seeds and corn flour & quickly deep fry in hot oil. Do not over cook as prawns turn dark. Must have good colour. Keep prawns aside.
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- Method for sauce: Fry chopped onions in oil with chopped garlic & sweat onions well. Add lime leaf, bashed lemon grass stalk, galanga, star anise, cinnamon quill, chopped fresh long red chilli & chunky tinned peeled tomato. Cook well & till sauce has a coarse cosistency. Season with salt & pepper.
- Serve prawns on hot turmeric rice or steamed jasmine rice & top with sauce on prawns & rice. Garnish with coriander sprig.
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