Thursday 30 July 2020

Honey Tamarind Prawns 蜜糖亚参虾

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Recently, I managed to get my hands on a lot of honey...24 bottles altogether. Since then, I have been cracking my head on how to use up those honey. The idea of combining the classic Nyonya tamarind prawns with honey came mind. This is an all-time favourite Nyonya dish with least complication. All I have to do is replace sugar with honey. 

Besides, the added nutrients from honey, the honey actually gives the prawn a very appetising coat of glaze to whet your appetite. And it is very easy to do too! 

500g Prawns with shells (clean cut and dried)
          You can click here to refer to instructions 
30g   tamarind/assam paste, mix with 1/4 cup of  hot water
80g  honey
1 tsp salt
1 tbsp dark soy sauce
1 tbsp cooking oil
5 cloves garlic, chopped finely
5 slices ginger
5 pieces chilli padi, chopped (optional) 

Cooking Instruction

1. Clean, cut and de-vein prawns (click here for instruction). Mix tamarind paste with water, strain to remove seed. 

2. Marinade prawns with tamarind water, honey and salt for 1/2 hour. 

3. Heat wok with 1 tbsp oil and saute garlic and ginger. 

4. Once ingredients are fragrant, add in marinated prawns, dark soy sauce, and cook until sauce thickens and sticks to prawn. Remove and serve hot. 

Adjust sweetness and sourness accordingly as different individual will have different preference.

1 comment:

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