Jan 30, 2012

Udang Kicap Manis~Prawn With Sweet Soy Sauce

1 lb (454g) Fresh Large Prawns, shelled
½ tsp Ground Turmeric
8 Cloves Garlic, peeled and lightly smashed
6 Thai Bird’s Eye Chilies, chopped
1 Red Chili, seeded and sliced
1 Tbsp (15g) Tamarind Pulp, soften with 3 Tbsp of Water, discard seeds
¼ Cup Indonesian Kicap Manis (Sweet Soy Sauce)
Sea Salt to taste
3 Tbsp Peanut Oil

Toss the prawns with ground turmeric. Heat a large skillet over low to medium heat, and add the oil and garlic. Let the garlic cook slowly until golden in color, then remove and set aside.

Turn the heat on high until smoking and toss in the prawns, give it a quick stir. Then mix in the chilies and garlic, stir, and add the tamarind pulp and kicap manis. Let the mixture boil, season with sea salt, remove from the heat and serve immediately.

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