Tiger Prawn Asam Pedas Stew

A festive take on the classic Malaysian Asam Pedas, this dish features Fresh Tiger Prawns cooked in a tangy, mildly spicy sauce with okra, tomatoes and bell peppers. It’s hearty, flavourful and made for sharing at iftar with family and friends.

Tiger Prawn Asam Pedas Stew

Serves 8

Total Time Prep: 20 mins Cook: 25 mins

Ingredients

For the stew
Fresh tiger prawns, peeled and deveined	500g
Tomatoes, chopped	2 medium
Red bell pepper, sliced	1
Okra, halved	1 cup
Tamarind paste	1 tbsp
Water or prawn stock	1 cup
Sugar	1 tsp
Salt	To taste
Fresh coriander	For garnish
For the Asam Pedas Paste
Dried red chilies, soaked and blended	5
Fresh red chilies, chopped	3
Shallots, chopped	3
Garlic cloves	3
Ginger, sliced	1 inch
Cooking oil	1 tbsp

Cooking Method

Step 01	In a blender, combine dried chilies, fresh chilies, shallots, garlic and ginger. Blend into a smooth paste with 1 tbsp cooking oil.
Step 02	In a large oven-safe pot or deep pan, spread the tomatoes, bell pepper and okra evenly.
Step 03	Arrange the prawns over the vegetables and pour the chili-tamarind paste over them. Add water or prawn stock to partially cover the prawns. Sprinkle sugar and salt to taste.
Step 04	Cover with a lid and simmer on medium heat (or bake covered at 180°C if preferred) for 15–20 minutes, until the prawns are cooked through and the sauce is fragrant.
Step 05	Remove the lid and cook for another 5 minutes to slightly thicken the sauce.
Step 06	Garnish with fresh coriander and serve warm with steamed rice.