Shelled prawns stir-fried in a thick and spicy chili gravy.

Ingredients:

0.6 - 0.9 kg/ 1 - 1 1/2kt
1 rounded tbsp
2 tsp
2 tbsp
10 tbsp
1

rempah (pound finely):
30
6
40
2 tsp
 

medium sized prawns, cleaned & shelled
tamarind (assam), add 125 ml/ 4 oz water, strain & use liquid only
salt
sugar
oil
cucumber, sliced

dried red chilies, discard stem & soak in water to soften
candlenuts (buah keras)
shallots (bawal merah)
shrimp paste (blachan)

Directions:

1. Over a high flame, heat a frying pan until hot. Add in 6 tbsp oil, and then the rempah. Stir-fry for 1 minute, lower to medium flame, and simmer for 2 minutes. Over a high flame, stir-fry in the prawns for 1 minute. Lower the fire again, add in the tamarind water, 2 tbsp sugar, and 2 tsp salt. Continue to stir-fry the prawns until they are cooked. Serve with cucumbers.