CHINESE NEW YEAR SPICY TAMARIND PRAWNS

Serves 4

500g fresh large prawns, cleaned with shells on

5  shallots, peeled

3  cloves garlic, peeled

1  lemongrass, sliced

3  red chillies

2 dried chillies

2 cm fresh turmeric

2 cm galangal

1  tablespoon tamarind paste

1 teaspoon gula melaka

2  teaspoons fish sauce

Oil for frying

Salt to taste

Water

In a mortal and pestle or blender process the shallots, garlic, galangal, turmeric, lemongrass and chillies to a rustic textured paste.

Heat a wok till smoking hot, add oil and flash fry the prawns for 5 seconds, remove and set aside. Add the spice paste and fry for about 5 minutes until fragrant

Add the tamarind paste, gula melaka and fish sauce. Add a little water if drying out. Fry for 2 minutes and add the prawns to the wok. Salt to taste and adjust seasonings. Fry for a further 1 minute and dish out. Serve with white rice.