Ingredients with Measurements:
- 500g prawns, peeled and deveined
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 red chillies, sliced
- 1 tsp salt
- 1 tsp sugar
- 1 tsp tamarind paste
- 1 tsp asam gelugur
- 1/2 cup water
- 1/4 cup chopped coriander leaves
Special equipment needed:
- None
Step-by-step instructions:
1. Heat the vegetable oil in a pan over medium heat.
2. Add the chopped onion, minced garlic, and sliced red chillies. Cook for 2-3 minutes until the onion is translucent.
3. Add the peeled and deveined prawns to the pan and cook for 2-3 minutes until they turn pink.
4. Add the salt, sugar, tamarind paste, and asam gelugur to the pan. Stir well to combine.
5. Pour in the water and bring the mixture to a boil.
6. Reduce the heat to low and let the prawns simmer for 5-7 minutes until the sauce has thickened.
7. Garnish with chopped coriander leaves and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 7g
- Carbohydrates: 6g
- Protein: 23g
Substitutions for ingredients:
- Asam gelugur can be substituted with tamarind paste.
Variations:
- This recipe can be made with chicken or fish instead of prawns.
Tips and tricks:
- Make sure to devein the prawns before cooking.
- Adjust the amount of red chillies to your desired level of spiciness.
- Use fresh coriander leaves for the best flavor.
Storage instructions:
- Store any leftover prawns in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the prawns in a pan over low heat until heated through.
Presentation ideas:
- Serve the prawns in a shallow bowl with the sauce poured over the top.
Garnishes:
- Chopped coriander leaves
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Stir-fried vegetables
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the prawns until they are pink and opaque.
Food history:
- Asam gelugur is a souring agent commonly used in Southeast Asian cuisine.
Flavor profiles:
- Sour, spicy, and savory
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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