¼kgtiger prawns or shrimps, cleaned and marinated for 20- 30 minutes.
1big tomato– chop coarsely.
2large onions– slice thinly.
1 tbsptamarind juice(according to taste).
¼cupcoconut milk
Pinch of sugar.
2kaffir lime leaves, add whole or slice finely.
GROUND PASTE (A)
20dry chillies– soak for about 20 minutes and grind
6pips garlic.
2sticks of lemon grass ("serai"),shred finely.
A little fresh turmeric(approx. 1 inch).
2 pods of galangal or candle nuts
1heaped tsp shrimp paste / "belacan".
Instructions
GROUND PASTE (A)
Grind A. If you do not have all the ingredients, just grind chilly and garlic together.
METHOD
Drain the water from the prawns. Marinate it with required amount of salt, ¼ tsp turmeric powder, ½ tsp plain chilly powder and 2 tbsp corn flour or plain rice flour.
Saute the onions until it turns golden brown and then add in (A) the ground chilly paste.
While the chilli paste is cooking, shallow fry the prawns until nearly crispy.
When the chilly paste is cooked, add in chopped tomatoes with little water to cook until it is soft and mushy.
Add the coconut milk.
When it starts to simmer, add in the tamarind juice, kaffir lime leaves and salt.
Taste and add more chill paste/salt/tamarind - according to preference.
When the ''sambal'' thickens, add in the fried prawns, and a pinch of sugar (optional).
Allow to cook for about 3- 5 minutes and switch off the flame.
Notes
This dish is delicious, served in ''nasi lemak'' or coconut rice and also with dishes like dhal/ rasam and sothi.