Tamarind pulp 1 tbsp.
Shallots, chopped ½ cup
Garlic, chopped 1 ½ tbsps.
Chiles, chopped 2 nos.
Turmeric powder ½ tsp.
Vegetable oil 3 tbsps.
Prawns, shelled and deveined 170 gms.
Red pepper, diced ½ cup
Green peas ½ cup
Purple cabbage, shredded 1 cup
Cooked long-grain white rice 6 cups
Dark soya sauce 2 tbsps.
Light soya sauce 1 tbsp.
Green onions, thinly sliced 3 nos.
Chicken, diced cooked ½ cup
Ham ½ cup
Fresh coriander leaves As required
Cucumber, thinly sliced ½ no.
Salt As required
1.Mix the tamarind pulp with 1/2 cup of boiling water, mash the tamarind, then strain and keep aside.
2.Grind the shallots, garlic, chilies, turmeric and salt to a fine paste.
3.Heat oil in a wok, add the spice paste and fry till it turns brown in colour.
4.Next add the shrimps, stir-fry till they change colour, then remove and set aside.
5.Now add the chopped red pepper, peas, cabbage and stir-fry until the vegetables are well cooked.
6.Add the rice, stir-fry again so as to separate the grains, then add the tamarind water, light and dark soya sauce, green onions, chicken, ham and the reserved prawns.
7.Mix together till the ingredients blend with each other, then remove and transfer to a serving plate.
8.Garnish with chopped coriander and cucumber slices.