• 500 g (1 lb 2 oz) green king prawns (shrimp)
• 125 ml (4 fl oz/½ cup) vegetable oil
• 2 tablespoons grated palm sugar (jaggery)
• 1 teaspoon sea salt
• 4 tablespoons coconut cream
• 3 tablespoons tamarind water
• juice of 2 limes

Spice Paste

• 4 long red chillies
• 4 wild green chillies
• 4 red shallots
• 6 cloves garlic
• 1 tablespoon chopped galangal
• 1 tablespoon chopped lemongrass
• 1 tablespoon belachan
• 3 candlenuts

Pound all the spice paste ingredients in a mortar with a pestle. Or use a blender to process the ingredients, adding a little water if necessary.

Heat the oil in a wok and, when hot but not smoking, add the spice paste. Cook over medium heat for about 10 minutes, or until fragrant. Add the prawns and cook for a minute, then add the palm sugar, sea salt, coconut cream and tamarind water and simmer for a further 1–2 minutes, or until the prawns are cooked. Squeeze the lime juice into the wok, transfer the prawns to a plate and pour the sauce over to serve.