Ingredients

• Prawns with tail - 350 g (tails left on).
• Vegetable oil - 60 ml.
• Onions - 80 g (cleaned and chopped).
• Garlic - 10 g (fresh and chopped).
• Tamarind pulp - 100 ml.
• Lemon Grass - 30 g (Crushed).
• Galangal Root or substitute with fresh Turmeric Root - 10 g.
• Lime Leaves or Curry Leaves - 5.
• Star Aniseed - 2.
• Red Chillies - 10 g (chopped).
• Cinnamon quill - 1 (whole).
• Cumin (jeera) seeds - 3 g.
• Diced, peeled tomatoes - 100 g.
• Salt and pepper to taste.

How to Make Prawns Udang Goreng Assam (Indonesian)

• Marinate prawns in red chilli powder, salt, half the tamarind pulp, cumin seeds and corn flour.
• Then deep fry in hot oil.
• Do not over cook as prawns turn dark. Must have good colour.
• Keep prawns aside.
• Method for sauce:
• Fry chopped onions in oil with chopped garlic and sweat onions well.
• Add lime leaf, bashed lemon grass stalk, galangal, star anise, cinnamon quill, chopped fresh long red chilli and chunky peeled tomato.
• Cook well and till sauce has a coarse consistency.
• Season with salt and pepper.
• Serve prawns on hot turmeric rice or steamed jasmine rice and top with sauce on prawns and rice.
• Garnish with coriander sprig.