3 tablespoons oil
500g fresh medium prawns (40 count sizes per kg)
1 tablespoon tamarind juice (1 tablespoon tamarind pulp, soaked in 65ml water, squeezed and strained to obtain juice)
1 onion, thinly sliced
1 tomato, cut into wedges
1 teaspoon salt
1 teaspoon sugar
Coriander leaves, for garnishing
Ingredients for Seasoning Paste:
12 – 15 dried red chillies
10 shallots, peeled
3 cloves garlic, peeled
2 slices fresh ginger
1/2 teaspoon belachan (dried shrimp paste) or fresh shrimp 5 to 6 pcs can be added
Peel and devine the prawns. Rinse and set aside.
To make the seasoning paste, slice the chilies into short lengths, then soak in hot water for about 10 minutes to soften. Discard the seeds. Grind the chilies and the rest of the ingredients to a smooth paste in a mortar or blender, adding a little oil if necessary to keep the mixture turning.
Heat the oil in a wok over medium heat and stir fry the seasoning paste until fragrant, about 5 minutes. Add the prawns and stir-fry until they change color, about 2 minutes. Add the tamarind juice, onion, tomato, salt and sugar, and gently stir-fry until the prawns are cooked, about 2 minutes.
Transfer to a serving dish, garnish with coriander leaves and serve with steamed rice.
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