Asam Prawns, Sweet & Sour Malaysia Nyonya Dish 🦐 亞參蝦，酸甜開胃的馬來西亞娘惹佳餚！[My Lovely Recipes]

Asam Prawns, a Malaysia Nyonya dish with simple ingredients and easy to cook. You only need two steps, marinate and fry. However, prawns can be easily overcooked and the meat will become tough, so the major part is the timing for cooking. The taste of Asam Prawns are sour and sweet and the sauce is best for served with rice. It is a classic combination with Nasi Lemak.

Tamarind is very good for removing the fishy smell, it is widely used for cooking kinds of seafood. Besides, it tastes sour and appetizing. The prawns that are marinated overnight will add more flavour. But if the prawns are fresh, just need to marinate for about 2 hours to enhance the flavour. In cooking, first use high heat to quick frying the prawns. Then pour in the leftover marinade sauce and thick soy sauce, stir fry with high heat until fragrant. This method can avoid over-cooking the prawns, which will make the prawns taste tough, so the cooking time and speed must be matched with each other to be perfect.

Information from the internet, Nyonya cooking is the result of blending Chinese ingredients with various distinct spices and cooking techniques used by the Malay/Indonesian community. This gives rise to Peranakan interpretations of Malay/Indonesian food that is similarly tangy, aromatic, spicy and herbal. In other instances, the Peranakans have adopted Malay cuisine as part of their taste palate, such as Otak-Otak, Sambal, Shrimp Paste Fried Chicken etc. There are regional variations in Nyonya cooking. Dishes from the island of Penang in the northern part of Peninsular Malaysia possess Thai influences, such as more liberal use of tamarind and other sour ingredients.


🖨️ Print This Recipe or Adjust Serving Size :
https://bit.ly/3kVVWyP


🔪 Preparation Time: 2 Hours 15 Minutes
🍲 Cooking Time: 5 Minutes
🍽️ Serve: 2 people


🌱 INGREDIENTS
-500g Prawns
-10g Tamarind Pulp
-0.5tbsp Salt
-25g Palm Sugar
-1tsp Oyster Sauce
-2cloves Garlic (Minced)
-2pcs Shallots (Sliced)
-0.5tsp Thick Soy Sauce
-4tsp Cooking Oil

👩‍🍳 INSTRUCTIONS：
1. Cut off the spiked part of the prawns and then cut the back to remove the intestines.
2. Add water to the tamarind and stir well, then remove the seeds.
3. Add salt, oyster sauce, palm sugar, minced garlic, sliced shallots, pepper and tamarind juice to the prawns, stir well and marinate in the refrigerator for at least 2 hours.
4. Add the oil in the hot pan and fry the prawn for about 1 minute. Pour the sauce and add the thick soy sauce, stir fry evenly and then take it out of the pan. Enjoy it.


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亞參蝦是一道食材簡單又容易料理的馬來西亞娘惹佳餚，只需將蝦子醃製再下鍋煎炒就完成了。不過要煮出蝦肉不柴的亞參蝦，還是需要拿捏好烹調的時間。亞參蝦的味道酸酸甜甜很開胃，醬汁也下飯呢，搭配椰漿飯更是一個經典的組合。

若你家剛好有一些比較重腥味兒的蝦子，個人覺得用這道娘惹菜餚來處理是非常適合的哦。因為，羅望子對于去腥的功能是很好的。加上口味吃起來酸酸的也很開胃。醃製隔夜的蝦子會更加入味，但如果蝦子情況是新鮮的就醃製大約2小時做個提味就夠了。烹飪方面如果情況允許，先採用大火油炸的方式先給蝦過油。羅望子醬料則事先煮好，過油的蝦子就拌一拌醬料就可以出鍋。這做法可以避免過度烹飪蝦子導致口感吃起來比較柴，所以烹飪的時間和速度得互相做個配合就完美啦。

網路資料，娘惹烹饪是将中餐食材与各种独特的香料和马来/印尼社区使用的烹饪技术相融合的结果。 當地华人对马来/印尼美食的詮釋是具有浓郁的，芳香的，辛辣的和香料的风味。 娘惹也将马来美食作为他们餐食的一部分，例如娘惹鯉魚包，咖哩雞，馬來盞，峇拉煎炸雞等。娘惹的烹饪存在地区差异。 来自马来西亚半岛北部槟城岛的菜肴具有泰国风味，例如更自由地使用罗望子和其他酸味成分。


🖨️打印這食譜或調整食譜的份量 :
https://bit.ly/3mPJOku


🔪 準備時間 ：2小時15分鐘
🍲 烹飪時間 ：5分鐘
🍽️ 份量 ：2 人份


🌱食材
-500克 蝦
-10克 羅望子
-適量 胡椒粉
-0.5湯匙 鹽
-25克 椰糖
-1湯匙 蠔油
-2粒 蒜頭（切末）
-2粒 小紅蔥（切片）
-0.5湯匙 黑醬油
-4湯匙 食用油

👩‍🍳做法：
1. 剪掉蝦頭尖刺的部分再剪開蝦背去腸。
2. 把羅望子加水攪拌均勻，去掉種子。
3. 把鹽，蠔油，椰糖，蒜末，切片紅蔥頭、胡椒粉和羅望子汁加入蝦子攪拌均勻放入冰箱醃製最少2小時。
4. 熱鍋加油後放入蝦子煎大約1分鐘把醬汁倒入再添加晒油再小炒一下即可出鍋，趁熱享用。

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其他相關食譜 Other Related Recipes:
👉藍花椰漿飯 Blue Butterfly Pea Nasi Lemak
https://youtu.be/SJHcGEBa66Q

👉蒸娘惹烏達 Nyonya Otak-Otak
https://youtu.be/7T2L4FGCcy0

👉蝦醬炸雞 Belacan Fried Chicken
https://youtu.be/YIo3Tm7zYCs

👉馬來西亞咖喱雞 Malaysian Curry Chicken
https://youtu.be/hyssKxfrk9Y

👉叁巴辣椒醬 Sambal Chilli Sauce
https://youtu.be/eEHlGdAWEPQ


🎼 Music ------------------------
Music : Inspired Cinematic Piano by @OrangeHead - Background Music for Content Creators
Listen: https://youtu.be/WAEp_E_6HFs
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📷 Camera Equipment------------
@Xiaomi Mi9
Apexel 85mm Portrait Lens
Boya MM1 Microphone
Ulanzi TT20 Table Tripod
Shot by @FiLMiC Pro
Edited by Adobe Premiere Pro
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