The long grain rice is washed and put into a small saucepan. You add the coconut cream and the “pandan leaves” and bring everything together to a boil.
When the long grain rice starts to make, the temperature is reduced. It is cooked at low temperature for 10-15 min until the water is used up. Now it is removed from the fire and loosened with chopsticks or a fork and left for another 10-15 min without temperature.
While the long grain rice is cooking, prepare the sauce and garnish.
For the sauce, heat the oil and fry the onion until golden brown. Add the ingredients, crushed in a mortar, and fry them until they boil down to a paste.
Now add the prawns (crab tails) and fry for 2-3 minutes. Add sugar, salt and tamarind juice. The whole thing is now cooked for another 4-5 min.
The long grain rice is served with the “prawn sambal” (sauce) and the remaining ingredients.