Prawns Udang Goreng Assam (Indonesian)

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Technique: Deep-Fry Recipe
Difficulty: Medium

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Ingredients

  • 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)

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

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