Malay tamarind prawns

Malay cuisine is dominated by seafood, which is their primary source of protein nd the most important part of their diet. It is enjoyed in almost any style, from grilled to sauteed to curries. Here is a simple wok saute dish that bangs with flavour.

This is a very simple recipe, just a few minutes to make. The prawns are heavily coated with a tangy tamarind sauce and a hint of chilli. The shrimp shine through this flavour, making this dish one of my favourites.

Mandy Yin is a London-based lawyer who started her foray into the world of food with the Sambal Shiok restaurant. Sambal Shiok translates to "shockingly good sambal", and this book follows these steps with excellent recipes. The recipes swing from traditional to contemporary while maintaining wonderful flavours. This is a lovely cookbook for those who want to venture into the complex world of Malay cooking.

For more recipes from this cookbook, click here.

Ingredients:

3 tablespoons oil

1 onion, finely diced

1 red chilli, finely diced, or to taste

3/4 lb. tail-on large or jumbo prawns

1 1/2-2 tablespoons tamarind paste

1 tablespoon palm sugar or dark brown sugar

Salt, to taste

Heat the oil in a wok on medium heat. Add the onions and chillies and fry for 1 minute until the onions are soft but not taking on any colour.

Add the prawns and cook until they are pink, about 4 minutes. If the prawns are frozen, they will give out water; allow the water to almost dry out.

Add the tamarind, sugar and salt and cook for another minute. Taste for a strong tartness, mild chilli and beautiful flavour. The dish should be quite dry, with the spices clinging heavily to the prawns.

Serve immediately with Malay parathas or rice