Tamarind prawns

Serves 4-6 as part of a shared meal Starters and mains

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Method

Combine the tamarind pulp with the boiling water in a bowl and leave to stand for 20 minutes. Strain the mixture through a sieve, using your fingers to press down on the tamarind solids to extract as much liquid as possible. Discard the tamarind. Combine the liquid in a large bowl with the kecap manis, garlic, sugar and pepper. Stir to mix well.

Using kitchen scissors, trim the legs and feelers off the prawns. Cut through the shell along the back of each prawn. Remove the digestive tract – do not peel the prawns. Add prawns to the tamarind mixture and, using your hands, rub the mixture all over the prawns well so it goes into the cut in the shells. Cover the bowl with cling film and transfer to the fridge for 2 hours.

Bring to room temperature and remove the prawns from the tamarind mixture, reserving the marinade.

For the coconut and green chilli sambal, combine all the ingredients in a food processor. Using the pulse button, process until a coarse paste forms. Season to taste and set aside.

Heat the oil in a wok over a high heat until nearly smoking. Add the prawns and stir-fry for about 6 minutes or until nearly cooked through. Add the reserved marinade and continue to cook, stirring, until the mixture is reduced and the prawns are well coated and cooked through. Serve with the sambal.