Description
A spicy seafood dish full of love and memories.
Ingredients
Scale
- 3 medium onions, peeled, and chopped roughly
- 4 cloves garlic, peeled
- 2 lemongrass stalks, white part only, chopped roughly
- 2–5 Birds Eyes chillis
- 1 tablespoon belcehan (fermented shrimp paste)
- 2 tablespoons vegetable oil
- 1/2 teaspoon ground turmeric
- 500 grams (about 18 ounces) raw, peeled prawns (shrimp)
- 1/3 cup water, just boiled
- 3 tablespoons tamarind concentrate
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 2 teaspoons light soy sauce
Instructions
- Process onions, garlic, lemongrass and chilli until finely diced. Use 2 chillis for a mild-medium curry, 4 for a hot curry and 5 for an extra hot curry.
- Heat up a wok until smoking and then add oil. Heat for a few seconds until it starts to shimmer then add processed mixture and belcehan.
- Fry over a medium heat for a few minutes, stirring all the time, until fragrant and starting to ‘split’.
- Add turmeric and fry for another minute, stirring briskly, and then add the prawns and 1/3 cup just boiled water.
- Stir to combine, coating the prawns with the mixture.
- Add tamarind, sugar, salt and soy and continue stirring, until prawns are pink and cooked through.
- Serve with steamed rice and fried Chinese vegetables.
- Prep Time: 10 mins
- Cook Time: 10 mins