I don’t know what it is about cold weather, but it makes me crave local food. Really rather odd, especially seeing as I only left KL a couple of days ago, which means that the craving can’t be due to not-eating-it-since-forever. Just that I think I haven’t, because it’s cold. The mind works in mysterious ways.
So what should I do? I went back to one of my old favourites, Rasa Malaysia, and indulged in food porn for a bit. This is really one of my favourite websites for Malaysian recipes, because when I started out, everything I made from this website actually worked. Rather shockingly for me. And here we are today.
I settled on asam prawn, because it looked easy. And I’m lazy and I didn’t feel like running around to find missing ingredients from secret supermarkets (see my last adventure). It’s too cold right now for those kinds of shenanigans. Today’s weather forecast: 11 degrees C. Feels like: -12856573 degrees C. 10 points for over exaggeration, I’m pretty sure everyone is sick of me complaining about the cold by now. I promise I’m not whining, I’m just telling you how I feel!
Anyway. Onwards and upwards! Fly my little butterflied prawns! Fly! Oh you can’t? Yes, it appears I didn’t cut the butterfly deep enough. Oh well, next time.
Asam Prawns (Tamarind Prawns)
Copied from Rasa Malaysia, edited slightly.
Enough prawns to feed two – I had about 200g in the shells with heads
1.5 tablesp asam jawa / tamarind pulp
4 tablesp warm water
1.5 teasp sugar – I used brown sugar
1/4 teasp salt
3 tablesp oil
- Mix the asam jawa with warm water, and squish it to extract the juice. Keep going until it looks pretty murky, like the bottom of a muddy pond.
- Remove the head of the prawns, and butterfly by slitting them up the back with kitchen scissors. Remove the veiny looking thing that runs down the prawn’s back, which when I little I was convinced was the prawn intestine. Nice imagination huh?
Edit: Wikipedia says I’m actually right! What a clever small disgusting child I was. No prawn poop for me!
- Add the salt and sugar to the asam jawa mixture.
- Marinate the prawns in the mixture for at least 15 minutes. I marinated slightly longer because I made this early for dinner. I was procrastinating by cooking instead of doing my work. Sighs.
- Heat the oil in the wok. Drop the prawns in, and cook until slightly burnt. I also fried the tamarind pulp. Serve immediately!
Side note. The Avengers = awesome. One of the best recent movies since Star Trek. Saw it yesterday. Yes yes, I’m pretty behind the times. Now, let’s forget about my nerdiness and get back to thinking about the food.
Also, here’s a picture of the Hulk. Credits to the linked source.