medium sized prawns,
cleaned & shelled
tamarind (assam), add 125 ml/ 4 oz water, strain &
use liquid only
salt
sugar
oil
cucumber, sliced
dried red chilies, discard stem &
soak in water to soften
candlenuts (buah keras)
shallots (bawal merah)
shrimp paste (blachan)
Directions:
Over a high
flame, heat a frying pan until hot. Add in 6
tbsp oil, and then the rempah. Stir-fry for 1
minute, lower to medium flame, and simmer for 2
minutes. Over a high flame, stir-fry in the
prawns for 1 minute. Lower the fire again, add
in the tamarind water, 2 tbsp sugar, and 2 tsp
salt. Continue to stir-fry the prawns until they
are cooked. Serve with cucumbers.