UDANG ASAM PUTIH (SHRIMPS POACHED IN WHITE TAMARIND SAUCE)

SOURCE: CHUA JIM NEO AND SHERMAY LEE. THE NEW MRS. LEE’S COOKBOOK, VOLUME I: PERANAKAN CUISINE.

Unlike other tamarind-based stews, the “whiteness” translated from its Malay name may implicitly refer to how the absence of a rempah seasoning preserves the naturally “clean” state and straightforward preparation of the broth. Any seafood will fit well with Asam Putih, but shrimps or prawns cater to those craving for a sweet subtlety to come with the sour taste.

Ingredients

1 1/2 tablespoon/15 grams tamarind pulp

2 cups/100 grams sliced onions

1 peeled and bruised lemongrass

2 fresh red chiles, preferably bird’s-eye chili, slit in half lengthwise and seeded

6 fresh green chiles, slit in half lengthwise and seeded

1 tablespoon/20 grams shrimp paste

2 tablespoons/25 grams sugar

Salt to taste

3/4 pound/350 grams peeled shrimps, preferably with heads on

Specific Equipment

Large bowl

OPTIONAL: Fork

Strainer

Deep-bottomed skillet or wok

Serves 2

Instructions

1. Soak tamarind pulp in 2 1/2 cups/600 mL hot water on a large bowl for 10 minutes. Mash the tamarind with a fork, if desired or use fingers to separate the tamarind flesh from the seeds and fibers. Drain the tamarind juice through a strainer, pressing as much liquid as possible, and discard the seeds.

2. Stir the tamarind juice, onions, lemongrass, red chiles, green chiles, shrimp paste, sugar, and salt in a deep-bottomed skillet or wok. Bring to a boil over high heat. Reduce the heat to moderate and let the liquid simmer for 5 minutes or until the sauce has thickened.

3. Stir in the shrimps and poach for 3 to 5 minutes or until the shrimps are fully cooked and have turned pink.

4. Remove the skillet or wok from heat and distribute the shrimps equally between individual soup plates.