Malaysian asam udang

Serves: 1
Ingredients
Prawn, U-10 (80 gm) 4 pc
Okra 20 gm
Garlic, chopped 15 gm
Tamarind juice 20 ml
Sugar 10 gm
Jasmine rice 50 gm
Chilli, chopped 15 gm
Lemongrass, chopped 15 gm
Corn flour 10 gm
Salt 3 gm
Cumin powder 1 gm
Ginger juice 2 gm
Method
Wash and clean the prawn; slit the backs and remove the heads.
Sprinkle some salt and ginger juice on the prawn. Marinate for an hour in the chiller.
Wash and cook jasmine rice.
In a saucepan, add tamarind juice, chilli, lemongrass, sugar and cumin powder. Add some corn flour to thicken the sauce. Adjust seasoning.
Deep-fry the marinated prawn, but leave it half-cooked. Add it to the sauce, stir well and let it soak.
Heat oil in a pan, add chopped garlic and halved okra. Add seasoning.
Serve with prawn and jasmine rice.