Heat oil in a wok and fry sambal sauce for 2 minutes. Stir in the tomato puree and stock. Cook for 10 minutes.

Add prawns and green pepper. Cook gently for 3-4 minutes. Stir in the tamarind juice, sugar and coconut milk.

Transfer to serving bowl. Garnish with lime rind and sliced red onion.

Comments

The original recipe was meshed with sambal sauce. Need to figure out how much we should add. Probably around 2-3 tbsp.