2 slices dried sour fruit (asam gelugur)
1 tbsp sugar
A pinch salt
300 g lady’s fingers, trimmed and halved
½ cup cooking oil
1 ½ tbsp Cock Brand tamarind paste, mixed with 4 cups water, squeezed and strained
625 g prawns, trimmed and washed

3 tbsp Coconut Tree Brand frozen chop lemon grass
1 inch turmeric, peeled
20 dried chillies
20 shallots peeled
2 cloves garlic, peeled
1 tbsp Cock Brand shrimp paste

2 tbsp sugar
2 tbsp salt
2 stalks, torch ginger flower, halved lengthwise

1. In a saucepan, combine the dried sour fruit, sugar and pinch of salt with enough water to completely immerse the lady’s fingers. Bring to a boil. Add the lady’s fingers and boil for about 10-15 minutes or until tender. Drain and set aside.
2. Pound or process the spices ingredients to a fine paste.
3. Heat ½ cup cooking oil in wok and fry the spices paste until oil bubbles through, stirring constantly.
4. Add the seasoning ingredients and some of the tamarind water. Cook for 1 minute, and then add the rest of the tamarind water. Stir and bring to a boil. Cook for another 2 minutes, uncovered.
5. Put the prawns and cook until done. Finally add the lady’s fingers, heat through and serve.