/ Tuesday, May 5, 2009 / 13 Comments / , ,

Fried Tamarind Prawns

You ought to try out my Fried Tamarind Prawns recipe. If you're into prawns, like me, you should like this. Simply delicious! Sweet, sour, and salty!

Fried Tamarind Prawns


450 g Medium Prawns, shell intact
80 g Tamarind Pulp
1/2 Cup Water
1/2 tsp Sea Salt
5 to 6 Tbsp Peanut Oil


Mix the tamarind pulp with water and salt. Marinate the prawns for about 20 minutes.

Drain the prawns and heat the oil on medium to high heat. Fry the prawns in batches and serve immediately.

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  1. As a Malaysian living abroad, I enjoy your blog so much...although sometimes its like self torture :) esp the prawn noodles.

  2. Your pictures are always so gorgeous! Those prawns sound heavenly!

  3. I have no clue what tamarind tstes like, but want these! They look so good!

  4. @finsmom: Thanks:)

    @Brittany(He Cooks She Cooks): Glad you like tamarind too.

    @lk- Health yDelicious : You should try tamarind someday, maybe you might like it!

  5. Yikesss... I'm salivating just by looking at those prawns! I'm now dreaming of eating them [gulp] with Nasi Lemak...sighhhh...

  6. @pixen: mmmm...Nasi Lemak sounds good to me ;)

  7. This is very much like how my dad would fry fish... with the same tamarind marinade you use with the shrimp. I'm trying this with shrimp tomorrow!

    BTW, I love your blog. It wasn't easy to stumble on it... it's not listed on the first 2 pages when I google Malays ian food blog. Maybe in the future as it gets more popular. Right now I'm just glad I found it. Thanks for blogging and sharing your wonderful finds!

  8. How do you get your prawns to have that slightly burnt colour? Mine didn't turn black even though I fried and fried. Then again I didn't fry for too long as I was afraid of overcooking the prawns (is that possible)? Or was it because I didn't use enough oil (I used a non-stick frying pan) or because I didn't drain the prawns well enough?


  9. Argh, I cooked this dish again and this time the prawns went in the pan drained and I let them stay in the pan a little longer so the shells turned blackish but they end up being overcooked (shells stick to meat)!

  10. @ Kayla: The burnt color is probably due to the tamarind paste (mine is from Malaysia, no brand though) and it's very important to fry it in batches. Usually the 2nd and 3rd batches will be darker in color.

  11. Thanks for your response, Angie. I only cooked abt half a pound today to try it again. And I will try again, this time with fresher prawns! (By the way, I'm in the GTA in ON.)



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