![](https://rasoitime.com/wp-content/uploads/Halwai/prawns-udang-goreng-assam-indonesian.jpg)
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.
Method:
- 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.
Recipe courtesy of Sify Bawarchi