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Ingredients
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Dried prawns - 300 grams
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Small onions (sliced) - 8 pieces
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Dried chilies (soak in warm water
for 10 minutes) - 8 pieces
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Turmeric (chopped) - 1 inch
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Lemon grass (chopped finely) - 1
stalk
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Prawn paste (belachan, toasted) -
1 teaspoon
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Garlic (sliced) - 3 cloves
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Tamarind paste - 1 tablespoon
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Lime Leaf (shredded) - 3 pieces
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Sugar - 2 tablespoons
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Cooking oil - 5 tablespoons
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Salt to taste
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Method
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Rinse dried prawns thoroughly,
soak for 5 minutes, drain well and pound coarsely.
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Mix toasted belachan, dried
chilies, turmeric, small onions and garlic and pound into fine
paste and set aside.
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Dissolve tamarind paste in 6
tablespoons of water.
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Heat 5 tablespoons of cooking oil
in frying pan, add in lemon grass and stir-fry until fragrant.
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Add pounded paste and dried prawns
in and mix well, continue to stir-fry until aromatic.
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Add lime leaves, sugar, salt and
tamarind solution and fried until dish become dry. Leave to cool
and serve.
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Food processor or blender can also
be used to to prepare fine paste.
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