NB: If serving as part of a traditional Indonesian meal, i.e. a rice/noodle dish plus 2-3 other dishes, reduce the quantity of Prawns to 450g/1lb

Ingredients

1 tbsp Tamarind Paste

60ml/2fl.oz. Water

4  Red Chilies, chopped

1 Medium Onion, chopped

1 Garlic Clove, chopped

1 tbsp Palm or Brown Sugar

1cm/1/2-inch Fresh Root Ginger, chopped

Salt

1 Small Tomato, chopped

2 tbsp  Oil

675g/1-1/2lb Raw Prawns (Shrimp), peeled and deveined

Instructions

1. Place the tamarind paste in a small bowl together with the water and stir to dissolve.

2. Place the onion, garlic, chillies, sugar, tamarind liquid, ginger, salt and tomato in a food processor and blend to a paste. Set aside.

3. Heat 1 tablespoon of the oil in a large frying pan or work, add the prawns and stir fry for 2 minutes until they have turned a bright pink colour. Remove from the pan and set aside.

4. Heat the remaining oil in the pan, add the spice paste and stir-fry over a medium heat for 2-3 minutes.

5. Return the prawns to the pan and cook for 3-4 minutes, stirring. Serve immediately. 

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