Prawns in spicy tamarind sambal (Sambal udang)

1. Peel the prawns leaving the tails on, remove the vein and season lightly with salt.

2. Blitz the shallots and garlic with the sambal oelek and shrimp paste to a paste.

3. In a wok fry the paste in the oil over low-medium heat for 6-8 minutes until darker, fragrant and oily.

4. Add the tamarind paste dissolved in the water and the palm sugar, season with salt and cook for 2-3 minutes until thick and glossy.

5. Add the prawns and stir for 3-4 minutes until pink and just cooked – don't overcook or they'll toughen.

6. Serve with rice, cucumber and lime wedges.

Tip: An everyday favourite in Malaysian and Indonesian homes, all about the balance of sweet, sour and hot. It's often served with nasi lemak too; for less heat, halve the sambal oelek.