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