Back to 4 servings 2 medium onions, roughly chopped 4 cloves garlic, peeled 2 stalks lemongrass, tender bottom part, sliced 4 Bird's Eye chilies, stems removed; use 2 for mild-medium, 5 for extra hot 1 tbsp belacan (fermented shrimp paste), fish sauce or anchovy paste can stand in 2 tbsp vegetable oil 0.5 tsp ground turmeric 1.1 lb raw prawns (shrimp), peeled, about 500 g 0.33 cup water, just boiled 3 tbsp tamarind concentrate, lemon juice with a little sugar can substitute 2 tsp sugar 0.5 tsp salt, adjust to taste 2 tsp light soy sauce
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1 Step 1: Blend the onions, garlic, lemongrass and chilies in a food processor until finely diced, then add the belacan and process briefly to combine.2 Step 2: Heat a wok or large frying pan until smoking, add the oil, then fry the paste over medium heat, stirring, for 3 to 5 minutes until fragrant and the oil begins to split.3 Step 3: Add the turmeric and fry for about 1 minute, then add the prawns and the hot water and stir to coat them in the paste.4 Step 4: Stir in the tamarind, sugar, salt and soy sauce and cook for 3 to 5 minutes, stirring, until the prawns turn pink and are cooked through; they should be opaque with no grey translucence left.5 Step 5: Taste, adjust salt or sugar as needed, and serve hot with steamed rice.getsaucepan.com/r/082ab87e-da38-5da8-bfeb-4f37fb2dba60
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