Friday, October 4, 2013

Foodie Fridays - Peranakan Style Deep Fried Sour Prawns

This is the last dish I am sharing from the Peranakan feast we had few weeks ago, Deep Fried Sour Prawns.  The DinoFamily are a huge fan of prawns, I love to include them in my meal plannings too as they are easy to prepare plus with minimal seasoning they still turn out delicious.  This dish was no exceptional, the sourish taste by the tamarind juice enticed our taste bugs and makes us want to eat more of it.  Evidently, the prawns that night were not enough to satisfy every one's crave and I might have to cook this dish soon.


Deep-fried Sour Prawns

by DinoMama (adapted from Florence Tan Secrets of Nyonya Cooking
Prep Time: 20 mins
Cook Time: 10 mins
Yield: 4 - 8
Ingredients
* 500g large prawns, centre part of shell, feelers and legs removed
* 3 tablespoons thick tamarind juice, extracted from 100g tamarind pulp and 3 tablespoons water
* 1 1/2 teaspoons thick soy sauce
* 1 teaspoon thick soy sauce
* 2 tablespoons sugar
* 500ml cooking oil

Garnish
* 1 spring onion (scallion) cut into thin strips of 5cm length
* 1 red chilli, cut into thin strips

Instructions
1. Marinate the prawns in tamarind juice, soy sauce, salt and sugar for 4 hours in the refrigerator.
2. Heat the cooking oil and deep-fry the prawns until cooked.
3. Garnish with spring onion (scallion) and red chilli before serving.

Chef's note : Prawns can be pan-fried with 60ml cooking oil if desired. Fry the prawns for 3 mins, then pour in the marinade and cook until the sauce thickens.

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7 comments:

  1. Ok, I would love to try this recipe, but my wife has a wheat allergy--is there such a thing as a wheat-free soy sauce? (All the soy sauces I have looked at have wheat in them.)

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    Replies
    1. Hi Morgan, I think there are gluton free soy sauce. I just found this http://www.kikkomanusa.com/homecooks/products/products_hc_details.php?pf=10106&fam=101 Perhaps you can ask around in your area =)

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  2. Replies
    1. There are lovely and tastes great too.

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  3. I love prawns and this one will definitely make it to my recipe list. Thanks for sharing!

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  4. Yum! This sounds so delicious! Am definitely going to try this! Thank you for sharing. :)
    Stopping by from UBC on FB.
    Happy Weekend!

    ReplyDelete
  5. Hi, Guaishushu here. Second time visited this blog and thanks for sharing your recipe and hosting the party

    ReplyDelete

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