Prawn Sambal

Ingredients:

1/2 kg Tiger prawns

2 Onions (thickly sliced)

2 tbsp Thick Coconut Milk

4 tbsp Cooking oil

Salt to taste

For the Sambal:

20 Dry chillies

1 Onion

1 Tomato

10 Garlic 

1 small piece Ginger 

2 tbsp Vinegar

11/2 tbsp Sugar

1/2 tsp Belacan (dried shrimp paste)

Salt to taste

Method:

• Clean, shell, devein the prawns and keep aside.
• Cut the dry chillies into small pieces, discard the seeds and soak in warm water for 30 mins. Drain and keep aside.
• Grind all the ingredients given sambal together with soaked dry chillies into a fine paste.
• Heat oil in a wok and add the ground chilli paste and fry over medium low heat till raw smell leaves and oil separates to the top.
• Then add the sliced onions stir fry for few mins.
• Then add the cleaned prawns and fry for few mins till prawns are cooked.
• Now add coconut milk and stir fry for few mins and switch off the stove.
• Serve it hot with Pandan Nasi Lemak.