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Ingredients

6 small eschalots, halved
4 garlic cloves
2 tablespoons chilli paste or sambal oelek
2 teaspoons shrimp paste or 4 anchovy fillets
6 macadamia nuts
2 tablespoons canola oil or sunflower oil
1 onion, thinly sliced
2 tablespoons tamarind concentrate
3 tablespoons grated palm sugar or raw sugar
1kg green king prawns, peeled (tails intact), deveined
2 large vine-ripened tomatoes, chopped
1 cup Thai basil leaves, to serve

Method

Step 1 Process eschalots and garlic in a food processor until finely chopped. Scrape down sides, add chilli and shrimp pastes, nuts and 2 tablespoons water. Process to combine.
Step 2 Heat oil in a wok or deep frypan over medium-high heat. Add paste and onion and stir for 2-3 minutes until juices evaporate. Add 11/2 cups (375ml) boiling water, tamarind and sugar. Stir for 5 minutes or until sauce thickens slightly. Add prawns and tomatoes. Cook for 8 minutes or until prawns are cooked through. Serve scattered with basil.

Sambal udang (spicy prawns)

How to make Sambal udang (spicy prawns)

Ingredients

Method