Asam Prawn (Tamarind Prawn)

Rinse the prawns under cold water.

Pat the prawns completely dry with paper towels. If using frozen prawns, thaw them fully first — frozen prawns release extra moisture, so drying them well helps you get better texture and flavor once cooked.

Trim the antennae and devein each prawn by making a shallow slit along the top, keeping the shell on.

In a small bowl, mix the tamarind pulp with the water (4 tablespoons).

Press and squeeze the pulp with your fingers to extract the tamarind juice.

Set the tamarind juice and pulp aside. You can strain out the solid pulp before cooking, or leave it in — it's edible and adds a delightful extra tang to the finished dish.

Add the tamarind juice, tamarind pulp, and salt to the prawns.

Mix well so the prawns are evenly coated.

Marinate for 10 minutes. To adjust the tanginess, use less tamarind juice for a milder flavor or more for a stronger tang.

Heat a wok over high heat and add the cooking oil.

Once the oil is hot, add the marinated prawns and pan-fry, stirring occasionally, until cooked through and slightly charred at the edges. Skip dark soy sauce here if you want the prawns to keep a bright, appealing color.

Add the sugar and stir to combine well with the prawns.

Serve immediately with steamed rice.