Udang Bumbu Asam
fried shrimp on Moluccan way
500g prawns / tiger prawns
1 tsp tamarind dissolved in 50 ml of water
4 lemon cui/cina, Chinese limes
4 tablespoons water
1 tbsp palm sugar
1 tsp salt
3 red chilies
Clean the prawns. Chop the chilies and shallots finely. Mix it with lime juice, water, asemwater, salt and palm sugar and stir until the palmsugar is dissolved. Spoon the prawns and leave to marinate for 20 minutes.
Roast the shrimp slowly over a charcoal fire until cooked and sprinkle regularly with the marinade.