Heat the oil in a wok and gently sauté the onionandgarlic. Stir in the sambal, and continue to fry for 1 minute. Add the tomatoes and stir-fry for 3-4 minutes until you have a thick, chunky sauce. Add the prawns and coconut milk. Heat for another 2-3 minutesover a medium-high heat, and season with sea salt and pepper. Sprinkle with the coriander at the last minute. Serve with the sweet pickled cucumber. Delicious with rice and broccoli.

Variation tips:
Replace half of the tiger prawns with chunks of cod fillet or tilapiafillet. In addition to the coriander leaves, sprinkle with 1-2 tbsp of serundeng (spiced coconut). At the end, sprinkle the dish with a little lemon juice.