So exams are finally finished!!!!! Yay, this means I finally have time to go shopping, cook, and of course EAT!!! So I’ve been trying sone random places in Perth with the family, and while some have completely and utterly sucked, some have actually been quite good. One if the restaurants that we tried was Sataymu in kardinya. It was a very cute little place that kinda reminded me if malaysia. Of note were the deserts, especially the Bubur Cha Cha, and Ice Kachang, they also have a pretty ok satay sauce there. Unfortunately their asam prawns were a little over cooked, but it did inspire me to cook my grandmas delicious Asam Prawns. So without further ado here is the recipe.
Prep time: 40 mins
Cooking time: 20 mins
- 300g asam
- 1 cup water
- 6 tablespoons sugar
- 3 tablespoons soy sauce
- 1kg prawns
- 3 tablespoons oil for each batch
- dissolve the asam in the cup of water (use quite a large bowl as you’re going to have to mix all the prawns into it)
- Clean, peel and devein the prawns ( its up to you how much shell you leave on, I like to cut off the heads and take off the middle shell, leaving the tail behind)
- use your hands to mix the asam into the water and remove the seeds (just use your hand and scoop it out no need to strain) and the sugar, and soy sauce
- put the prawns in the mixture and soak for at least half an hour.
- In a wok (or large frying pan) add 3 tablespoons of oil and when hot add 6- 8 prawns single layer. Flip only once to completely cook and remove from the heat. Repeat for the rest of the prawns and mmmenjoy!