Asam Prawns

Assam prawn... being Malaysians, you will not find one who would say no to this (except for those who are allergic to seafood and maybe those who's worried of their cholesterol level)...:D

I always have a packet of asam paste and sambal paste in stock. As mentioned in an earlier post, these pastes have MSG in them. So I wouldn't recommend using them too frequently.... But they are definitely a handy thing to have in your pantry.

Prawn, being so expensive (therefore representing prosperity but also symbolises happiness and good fortune) is another must have dishes during CNY...of course besides the ever famous abalone, oranges, pineapple, peanuts, longevity noodles, fish and more!

So I decided to cook some prawns as part of our CNY reunion dinner menu...

Ingredients:

1  kg prawns (peeled and deveined)

1 packet asam fish paste

2 cups magnetised water

spring onions cut into 2 inches

Method:

1. Heat wok and pour in the asam fish paste and allow to cook for 2 minutes.

2. Add water and let boil.

3. Add prawns and cook for 7-8 minutes and add spring onions.

4. Dish out and serve hot.

Note: DO not throw the prawn shells as boiling them makes a killer stock which can be used to make the ever famous Malaysian Har meen (Prawn Mee)...