Nasi Lemak, coconut rice served with a variety of spicy dishes, may be an elaborate feast, a simple home dinner or just a snack. The only difference is in the number of dishes served.

In Singapore, hawkers (roadside food sellers), prepare small packets of coconut rice with a slice of cucumber, a few ikan bilis and some sambal. These inexpensive packets are neatly wrapped in banana leaves. The melodious sound of the hawker advertising her product can often be heard as she calls out, "Nasi lemak, nasi lemak".

Ingredients:

0.6 kg / 1 kt
4 tbsp

Marinade:
1 rounded tbsp
570 ml/ 20oz
1 tbsp

large prawns, trim off sharp ends of feelers & legs
oil

tamarind (assam)
water
salt

Directions:

1. Soak the prawns in the marinade for at least 15 minutes. Drain and discard liquid.

2. Over a high fire, heat a frying pan until very hot. Pour in 3 tbsp oil, add in the prawns, and stir-fry until the prawns are cooked and the shells crisp.