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Prawns Udang Goreng Assam (Indonesian) Recipe

Prawns Udang Goreng Assam (Indonesian) is a popular Indonesian Side Dish
Author :
On :
Thursday, 2 June, 2016
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indonesian Recipe
Technique :
Deep Fry Recipe
Difficulty :
Servings :
Serves 3
Rated 4 based on 100 votes


  • Prawns with tail - 350 g (tails left on).
  • Vegetable oil - 60 ml.
  • Onions - 80 g (cleaned and chopped).
  • Garlic - 10 g (fresh and chopped).
  • Tamarind pulp - 100 ml.
  • Lemon Grass - 30 g (Crushed).
  • Galangal Root or substitute with fresh Turmeric Root - 10 g.
  • Lime Leaves or Curry leaves - 5.
  • Star Aniseed - 2.
  • Red Chillies - 10 g (chopped).
  • Cinnamon quill - 1 (whole).
  • Cumin (jeera) seeds - 3 g.
  • Diced, peeled Tomatoes - 100 g.
  • Salt and pepper to taste.
  • How to Make Prawns Udang Goreng Assam (Indonesian):

    1. Marinate prawns in red chilli powder, salt, half the tamarind pulp, cumin seeds and corn flour.
    2. Then deep fry in hot oil.
    3. Do not over cook as prawns turn dark. Must have good colour.
    4. Keep prawns aside.
    5. Method for sauce:
    6. Fry chopped onions in oil with chopped garlic and sweat onions well.
    7. Add lime leaf, bashed lemon grass stalk, galangal, star anise, cinnamon quill, chopped fresh long red chilli and chunky peeled tomato.
    8. Cook well and till sauce has a coarse consistency.
    9. Season with salt and pepper.
    10. Serve prawns on hot turmeric rice or steamed jasmine rice and top with sauce on prawns and rice.
    11. Garnish with coriander sprig.


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