SERVES 4
PREPARATION 10 MINS
COOKING 10 MINS
1/2 tsp cayenne pepper
1 tsp ground turmeric
1 tbsp tamarind puree
32 large king prawns, peeled and de-veined, tails left on
2 tbsp vegetable oil
2 red onions, finely sliced
1 red pepper, cut into 1cm (1/2in) cubes
1 tbsp grated palm sugar or soft brown sugar
1 tbsp balsamic vinegar
100 ml (3 1/2 fl oz) coconut milk
Handful of coriander
Steamed white rice, to serve
1. Put the cayenne pepper, turmeric and tamarind puree in a non-metallic bowl and combine well. Add prawns and toss until well coated. Cover and refrigerate until ready to cook.
2. Put the oil in a large, heavy-based frying pan over a medium-to-low heat. Add the onion and cook for about 5 minutes, stirring occasionally, or until the onion is soft. Add 2 tbsp of water along with the pepper, sugar and vinegar and cook for a further 2 minutes.
3. Add the prawns, laying them on their sides in a single layer over the onion mixture, and cook for 1 1/2 - 2 minutes on each side, or until they start to curl up and turn pink - you may need to cook the prawns in two batches if your pan isn't large enough to fit them in all at once.
4. Serve the prawns over steamed white rice, drizzled with coconut milk and scattered with the coriander.
TIP
For the casual al fresco meal, serve the sweet and sour prawns with grilled flat breads and minted yoghurt. If serving this way, remove the prawn tails before cooking.