Prawn Hot Sour Soup with asam suntiSep 30 2013 · Recipe from Sumatera
Acehnese dish, Asam Keung Udeng, braised prawn with asam sunti, inspired me to make this soup. The flavor and texture of this soup is a far cry from Sichuan hot and sour soup. It is important to have nice broth for this soup. I simply sauté the paste, the head and shell of the prawns with little vegetable oil and add water to bring the flavor out. This soup is really delicious and it is perfect for a rainy cold day.
- 800gr medium size prawn or 5 pieces prawn for each person; 1-2 tablespoons lime juice
- Salt and black pepper to season
- 100gr shallots, peeled and roughly chopped, 4 cloves of garlic, peeled and roughly chopped, 10cm fresh turmeric, peeled and roughly chopped or 1 teaspoons turmeric powder, 10 pieces ‘asam sunti’, chopped roughly or 50gr tamarind paste and 100ml water to dilute the tamarind and strain, 5 curly red chilies, chopped roughly, 2 tablespoons of vegetable oil; 1 liter water
- 5 belimbing wuluh, vegetables/bottle star fruits, 4 large green chilies, sliced around 1 cm thickness, 4 lime leaves;
Round sliced of belimbing wuluh and whole large green chilies
- Clean the prawn, with the shells and head removed but tails intact. Keep head and shell and set aside. Make a slit on the back of each prawn to remove vein.
- Roughly grind all the ingredients for paste with pestle and mortar.
- Heat a large pan and add the vegetable oil and sauté the paste for around 2-3 minutes.
- Add the prawn shell and head and sauté for another 2 minutes and keep stirring.
- Add water and add the all-extra ingredients, bring the water to the boil and simmer for around 15 minutes. Season with salt and black pepper. Then strain the soup and put the liquid back to the pan and reheat in low heat.
- In the mean time, season the prawn with little salt and black pepper and add the limejuice. Marinated for around 2 minutes and add the prawn into the pan and cook for around 3-4 minutes.
- Serve the soup on 4 soup plates or bowls and garnish with sliced belimbing wuluh and one whole green chilies. Serve hot as it is or with a bowl of rice.