Prawns with Spicy Tamarind Sauce

Ingredients

80g raw cashews nuts
250g jasmine rice
2 cloves garlic, finely chopped
1.5 tb sp fish sauce
1 tb sp sambal oelek
1 kg raw medium prawns, peeled and de veined with tails intact
2 tsp tamarind concentrate
1.5 tb sp grated palm sugar or soft brown sugar
350g choy sum, cut into 10cm lengths

Method

Preheat the oven to 180C/350F. Spread the cashews on a baking tray and bake for 5-8 minutes or until they become lightly golden- watch carefully as they will burn easily.

Meanwhile, bring a large saucepan of water to the boil. Add the rice and cook for 12 minutes or until tender, stirring occasionally. Drain Well.

Place the garlic, fish sauce, sambal oelek and toasted cashews in a blender or food processor, blend to a rough paste, add up to 2 tb sp of water, if needed.

Heat a wok until very hot, add the oil and swirl to coat. Add the prawns, toss for 1-2 minutes or until starting to turn pink, then remove from the wok. Add the cashew paste and stir-fry for 1 minute or until it starts to brown slightly. Add the tamarind, sugar and about 80ml water, then bring to the boil, stirring well. return the prawns to the wok and stir to coat. Cook for 2-3 minutes or until the prawns are cooked through.

Place the choy sum in a paper lined bamboo steamer and steam over a wok or saucepan of simmering water for 3 minutes or until tender.

Serve with rice.

(Serves : 4)