Published Aug 15, 2024
Tamarind Prawn
Tamarind prawn, or asam prawn, is a classic Malaysian-Nyonya dish that I grew up enjoying. My late mother’s asam prawn (or “asam heh” in Hokkien dialect) was legendary. In Chinese, we call this dish 亚参虾. While many Nyonya recipes involve long lists of ingredients and complex preparations, tamarind prawn is surprisingly simple to make with just a few key ingredients: prawn, tamarind, sugar, and salt. Despite its simplicity, tamarind prawn is incredibly delicious. The tamarind imparts bold, tangy flavors that perfectly complement the sweet, briny taste of the prawns. If you love prawns and are eager to explore Malaysian-Nyonya cooking, I highly recommend this asam prawn recipe. It might just become your favorite prawn dish, especially when paired with nasi lemak.
Asam Prawns or Assam Prawns
In Malaysian and Indonesian cuisines, “tamarind” is often referred to as “asam.” Asam is the local language while “assam” is the more common spelling in English. Basically, both asam prawn or assam prawn refers to the same dish of tamarind prawns cooked with tamarind.
Asam Prawn Ingredients
This recipe couldn’t be easier, with only 6 ingredients:
Prawn Tamarind pulps Water Sugar Salt Cooking oil
How To Make Asam Prawn
What To Serve With Assam Prawn
For a wholesome Malaysian-Nyonya style meal and dinner at home, I recommend the following recipes. I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Shrimp Sinigang Sambal Udang Asam Pedas Fish
