• 3 tbsp tamarind purée
• 1 tbsp fish sauce
• 1 tbsp sweet soy sauce (kecap manis)
• 1 tbsp palm or soft brown sugar
• 400 g 14 oz) large raw prawns
• 1 tbsp vegetable oil
• 1 onion, sliced in half moons
• 10 small ripe cherry tomatoes

Sambal Paste

• 2 tbsp sambal oelek chilli sauce
• 1 large shallot
• 2 garlic cloves

• steamed rice, julienned spring onions (scallions) and steamed vegetables, to serve

In a small bowl, mix the tamarind, fish sauce, soy sauce, sugar and 2 tablespoons water together until the sugar has dissolved, then set aside.

Use a sharp knife to slice down the back of each prawn and rinse out the vein.

To make the sambal paste, place the ingredients in a food processor or blender and purée until fine.

In a wok, heat the vegetable oil and cook the paste until darkened, about 5 minutes. Add the onion and stir-fry for about 2–3 minutes. Add the prawns and stir-fry until slightly pink, about 1 minute, and then add the tamarind sauce and tomatoes. Keep stir-frying until the sauce is thickened and sticky.

Serve the prawns with steamed rice, spring onions and a bowl of steamed vegetables.