Indonesian-Style Fiery King Prawn Broth With Rice

Boil a full kettle

Chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut in 300ml [390ml] [600ml] boiled water – this is your coconut stock

Add your basmati rice and coconut stock to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving – this is your coconut rice

Meanwhile, peel and roughly chop your shallot[s]

Peel (scrape the skin off with a teaspoon) and roughly chop your ginger

Peel and roughly chop your garlic

Chop your red chilli[es] roughly (not a fan of spice? Remove the seeds!)

Chop your lime leaf[ves] roughly

Add the chopped shallot, ginger, garlic, chopped lime leaf[ves] and ground turmeric to a food processor with the chopped red chilli and chilli flakes (can't handle the heat? Go easy!) and 2 tbsp [3 tbsp] [4 tbsp] cold water

Blitz into a paste – this is your fiery sambal

Tip: No food processor? Chop everything up as finely as you can and mix it together!

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the fiery sambal and cook for 2 min or until fragrant

Whilst the fiery sambal is cooking, dissolve your tamarind paste in 300ml [450ml] [600ml] boiled water

Add 1 tsp [1 1/2 tsp] [2 tsp] sugar and your soy sauce and stir it all together – this is your tamarind stock

Rinse your blanched edamame beans under cold running water

Drain your king prawns

Once fragrant, add the tamarind stock to the pan with the fiery sambal and give everything a good mix up

Bring to the boil over a high heat, then add the king prawns to the pan along with the blanched edamame beans

Cook for 4-5 min or until the prawns are cooked through and the edamame beans are tender with a bite – this is your Indonesian-style fiery king prawn broth