Udang Asam Pedas

Prawn with the perfect combination of spice that is so mouth-watering

Ingredients

• 500 Grams of Large Prawns, Deveined and Cleaned
• 4 Pieces of belimbing buluh (Small Sour Starfruit or Blimbi)
• 1 Bunch of Daun Kesum (Vietnamese Coriander)
• 1 Piece of Bunga Kantan (Torch Ginger Bud)
• 300ml of Water
• 2 Tablespoons of Oil
• Sugar to Taste
• 6 Pieces of Small Red Onions
• 3 Cloves of Garlic
• 1 Inch of Fresh Turmeric Root
• 1 Cup of Tamarind Water (2 Tablespoon of Tamarind Paste, No Seeds, Diluted into 170 Grams of Hot Water)
• 6 Pieces of Red Chilies
• 4 Pieces of Bird’s Eye Chilies
• 1 Tablespoon of Salt

Cuckoo Featured Product

1010

Steps

1. With the lid open turn the handle to the lock position, press the [MENU SELECTION] button, and select the [MULTICOOK] function. Set the temperature at 120C and press [COOK].
2. Pour in the oil and the spice paste into the pot and cook until fragrant.
3. Add all the other ingredients (except the prawns) into the pot. Turn the handle to the unlock position, close the lid and turn the handle to the lock position. Press [COOK] and let it cook for 15 minutes.
4. After 15 minutes, turn the handle to the unlock position, open the lid, add the prawns into the pot, close and lock the lid and press [COOK] and allow to cook for another 5 minutes