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[ Spicy Prawns ]
INGREDIENTS :
- 1 lb med to large-sized prawns or shrimp, shelled or un-shelled
- 4 tbsp peanut or vegetable oil
-
1 large onion, sliced
- 2 ripe tomatoes,
quartered
- 1 tbsp tamarind paste
-
1 cup water
1-2 tsp palm sugar or dark brown
sugar salt
8 shallots
2
tsp
belacan, also spelt belachan or blacan [dried shrimp paste]
4 cloves garlic
5 tbsp
chili paste 4 candlenuts
[buah keras/kemiri nuts] [Substitute:
macadamia
nuts]
[Items in red are to be ground/blended]
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To Prepare :
- In a small bowl, mix tamarind paste and water using your
fingers, strain, discard seeds, set aside
-
Using a mortar & pestle or
blender, grind
shallots, garlic, belacan,
candlenuts, chili paste into a paste
-
Heat
wok on high,
add oil, stir-fry ground paste till quite toasted and oil
starts to ooze, about 5
mins
- Add onions, tomatoes, tamarind, sugar, salt to
taste
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Cover, reduce heat to med, simmer till tomatoes are well stewed
[mash with spatula] and sauce thickens
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Add prawns, stir-fry until just opaque - do not overcook!
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Dish onto serving plate, allow to sit 10 mins or so, for prawns
to absorb flavors
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Serve with
steamed rice or
Nasi Lemak [Coconut Rice]
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