A little tangy, a little spicy and a little sweet is how I would describe a prawn sambal. The ready to use sambal pastes you get in the supermarket are a bland version of this Malaysian dish packed with punchy flavours. The recipe is straightforward and because the prawns don’t need a whole lot of time to cook, the dish comes together in 45 minutes.
For the sambal paste
30g tamarind pulp or 2 tablespoons tamarind puree
6-10 red chillies
5-6 (30g) garlic cloves