Ingredients:
2 fresh red chilies *
6 bulbs shallots *
3 cloves garlic *
500g (1lb) shell-on prawns
2 stalks lemongrass (bruised)
50ml tamarind concentrate
100ml water
½ tsp sugar
salt to taste
Cooking oil for frying
2 fresh red chilies *
6 bulbs shallots *
3 cloves garlic *
500g (1lb) shell-on prawns
2 stalks lemongrass (bruised)
50ml tamarind concentrate
100ml water
½ tsp sugar
salt to taste
Cooking oil for frying
* Spice paste ingredients
Method:
1. Pound/grind the spice paste ingredients.
2. Heat some oil in a wok and fry the spice paste for about 5 - 7 minutes or until fragrant.
3. Add in the lemongrass and fry for another 2 minutes.
4. Add in the tamarind concentrate and stir for another 2 minutes.
5. Pour water and let it simmer for 5 - 7 minutes. Add sugar and salt to taste.
6. Finally add in the prawns and stir until they turn red and curled up.
1. Pound/grind the spice paste ingredients.
2. Heat some oil in a wok and fry the spice paste for about 5 - 7 minutes or until fragrant.
3. Add in the lemongrass and fry for another 2 minutes.
4. Add in the tamarind concentrate and stir for another 2 minutes.
5. Pour water and let it simmer for 5 - 7 minutes. Add sugar and salt to taste.
6. Finally add in the prawns and stir until they turn red and curled up.
Step 2
Step 5
Cooked and ready to be served
