This is my first attempt at cooking a Nyonya dish and it turned out pretty well. According to the recipe, you can either fry the prawns with or without the tamarind pulp and juice. I poured it in while the prawns were sizzling away on the pan and cooked it till it dried up. The marinade made the prawns very tasty and I love how the tamarind pulp and juice browned on the prawn shells. I found the prawns a little rather dry though (I read that some people like it this way) and I think it would have been perfect to have some tamarind sauce over the prawns. The next time I do this, I’ll make more of the marinade mixture, thicken it and serve it over the prawns.
A little history about Nyonya food – it also referred to as Straits Chinese food or Lauk Embok Embok, which is an interesting amalgamation of Chinese and Malay dishes thought to have originated from the Peranakan (Straits Chinese) of Malacca over 400 years ago.