Sambal Prawns

Having had too much food cooked in coconut milk the past few days, I had to abandon the idea of cooking nasi lemak this weekend. The prawns that had been sitting in the freezer have to be cooked anyhow lest they lose their freshness. Prawns are no less in cholesterol than coconut milk but it is a change from the creaminess and sweetness of bubur cha-cha. Asam prawns was the first choice but I thought sambal prawns would be more appetising. And indeed they were. Too much water was added but that has been adjusted in the recipe which should taste just right. I seldom eat prawns nowadays because I have developed a slight allergy to them. I hope this will not set off another scratching frenzy.

Sambal Prawns

300g prawns, shelled and deveined

10 shallots
6 red chillies, remove seeds
4 cloves garlic
2 stalks lemon grass, finely sliced
1cm section turmeric

6 tbsp cooking oil

tamarind pulp
1 cup (250ml) hot water

2 tbsp sugar, or to taste
1/4 tsp salt, or to taste

Steep tamarind pulp in hot water for 20 minutes and then strain to get the water only. Pound paste ingredients until fine. Heat oil in wok and fry paste ingredients until fragrant. Add strained tamarind water and bring to boil. Add sugar and salt. Add prawns and bring to boil again. Serve hot with rice.