Assam curry prawns

Ingredients

• 500 g jumbo prawns
• fresh curry paste
• 3 stalk of lemongrass
• 1 ginger bud
• 5 Kaffir lime leaves
• 1 tomato
• 1 Japanese cucumber
• 1 onion
• cooking oil
• 50 ml water
• light soy sauce to taste
• brown sugar to taste
• a ping pong - sized of tamarind pulp with 200 ml of water

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Preparation

• Heat up the wok with enough oil. Stir fry the onion, Kaffir lime leave, lemongrass, ginger bud and curry paste for few minutes until fragrant.
• Sieve in the tamarind juice and 50ml of water. Bring to a boil. Add prawns, stir and cover the lid for a while.
• Add tomato and cucumber. Stir well. Add seasonings to taste. Cook until the prawns curled up. Serve hot with rice.