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

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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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