Tamarind Prawns with Sambal Belacan

400g prawns (shell-on, deveined)
Vegetable oil, for frying

The Tamarind Marinade
2 tablespoons tamarind paste (diluted with ~100ml warm water)
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 tablespoon fish sauce
1 teaspoon sugar
1 tablespoon Shaoxing rice wine
Pinch white pepper

Sambal Belacan
5–9 red chillies
Juice of 1 lime
2 teaspoons belacan (toasted shrimp paste)

PREPARATION

1. Prepare the prawns by cutting along the shell and removing the vein.
2. Mix tamarind paste with warm water, squeezing to extract the pulp, then discard solids.
3. Add soy sauce, fish sauce, dark soy, sugar, Shaoxing wine and white pepper to the tamarind liquid.
4. Add prawns and gently mix, then marinate for 10–15 minutes.
5. Blend chillies, lime juice and toasted belacan to make the sambal, then set aside.

COOKING

1. Heat oil in a wok to 180°C for deep frying.
2. Remove prawns from marinade (reserve liquid) and fry for 20–30 seconds until just pink and lightly crisp.
3. Remove and drain well.
4. Heat a pan with a little oil and add the prawns.
5. Pour in the reserved marinade and stir to coat evenly.
6. Cook briefly until the sauce thickens and clings to the prawns.
7. Serve hot with sambal belacan on the side.

School of Wok Tips

• Do not overcook prawns—they cook very quickly.
• Reserve marinade to build flavour in the final sauce.
• Deep frying first adds texture and locks in juices.
• Balance tamarind with sugar for the perfect sweet-sour profile.

FAQs

What does tamarind taste like?
It’s tangy and slightly sweet, giving a distinctive sour depth to dishes.

What is belacan?
A fermented shrimp paste used in Southeast Asian cooking for umami flavour.

Can I skip deep frying?
Yes, but frying adds extra texture and enhances flavour.