Prawn Sambal

Ingredients

1 200g pack king prawns

1 medium sized onion

3/4 inch fresh root ginger

2-3 pips garlic

3-4 fresh red chillies

2-3 red tomatoes 

1-2 candlenuts

1/2 inch belacan (shrimp paste)

1 tbsp chilli powder

coconut cream or half a can of coconut milk

2-3 tbsp tamarind juice 

 stalk lemon grass

sugar 

salt 

cooking oil

Method

 Wash the prawns and drain off excess water

 Slice the onion thickly

Slice the fresh root ginger thickly

Cut the garlic into thick slices

Chop the fresh red chillies (remove seeds for a milder taste)

Cut the tomatoes into quarters

Crush the candle nuts roughly

Add the belacan with these ingredients

Put all the ingredients in except the prawns into the blender and blend

Remove and place in a bowl

Heat some cooking oil in a wok

When hot, put the blended ingredients in the oil and stir over a medium heat until fragrant

Add the lemon grass and cook for a further 2-3 minutes

Now add the chilli powder, coconut cream/milk and tamarind juice

Put in the king prawns

Continue to cook over a gentle flame

Add salt and 1-2 tbsp sugar

Mix well and remove from heat

Serve with rice, and dhal