Simon Rimmer served up a tasty sambal udang with coconut rice on Sunday Brunch.

The ingredients are: 600g king prawns, shelled and deveined, 1 onion, sliced, 60g tamarind paste, 2 teaspoons salt, 1 tbsp brown sugar and 1 tbsp of kicap manis.

For the Paste mix: 40g dried red chillies, soaked, 6 long fresh red chillies, deseeded, 6 shallots, 4 cloves garlic, 1 inch of ginger and 1 tbsp of shrimp paste.

Serve with coconut rice.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.