阿参虾 /. Nyonya Asam Prawns

阿参虾是我自小就爱吃的一道娘惹美食。每次吃完虾肉，我都不会放过虾头，总爱放到嘴里咬烂，然后吸允那充满酸酸甜甜、美味的汁液。吃完以后，保证你会回味无穷，念念不忘滴！

材料 ：

300 克    中虾

腌料 ：

45 克      阿参膏/罗望子

1/4 杯     温水

1 小匙     糖

少许        胡椒粉

1/2 小匙  盐

调料 ：

1 小匙 蚝油

少许 糖、盐、水

作法 ：

1. 将虾头剪掉一小部分,开虾背去虾肠后洗净，沥干备用。

2. 阿参膏加温水后用手抓匀，即成阿参汁。

3.将已处理好的虾加入阿参汁、糖、盐和胡椒粉腌制，放入冰箱冷藏2小时。

4.取一不粘锅，倒入少许油，加热后以小火把虾煎熟到粘壳和有点硬身，（过熟），这是阿参虾的特色！（期间时不时翻转虾，以免烧焦）

5. 把调料加入腌汁里拌匀后，去掉阿参杍，倒入锅里，待煮干，完成！

Asam prawn /tamarind prawn is a unique and flavourful Nyonya dish that I have always been enjoying . This sweet and sour, tangy flavoured fried asam prawn has to be cooked until the shell hardened (over-cooked)and caramelised to bring out the characteristic of the dish .

Ingredients : 

300 g     Medium prawns

Marinade ：

45 g       Asam paste/Tamarind pulp

1/4 cup  Warm water

1 tsp       Sugar

Dash       Pepper powder

1/2 tsp    Salt

Seasoning :

1 tsp       Oyster sauce 

Some Sugar, salt and water 

Method :

1. Trim the prawns head deveined , washed and drained well .

2. Combine the tamarind pulp with warm water and mix well .

3.Marinade the prawns with the tamarind juice , sugar, pepper powder and salt for 2 hours in the refrigerator .

4.Heat some oil in a non stick pan over low fire , add the prawns and fry until slightly hard and aromatic.(Keep flipping the prawns over to avoid burnt)

5. Add the seasonings to the marinade and mix well, (discard the tamarind pulps) then pour the sauce to the pan and cook until dry . Dish up and enjoy !