Prawn Sambal using Palm sugar

Ingredients

A. 1 kg Prawns

B. Blended

1 C dried chilies

1 medium size brown onion

5 garlic

5 candlenuts

2 thumb size Belacan / shrimp paste / terasi

c

1 thumb size Tamarind paste

2-3 tbsp water

D. Seasonings

46 g "coconut sugar or palm sugar" - grated, crushed or shaved

1 tbsp sugar

1/2 tsp (or to taste) chicken seasoning powder

Steps

Prep all the ingredients. Clean the prawn but leave the shells on. Soak tamarind paste in 2-3 tbsp of hot water. Then use your finger to mash until it 'dissolves' and you have a light brown thick juice or sauce. Keep aside. Soak and soften cut dried chillies in hot water. Blend softened dried chillies with the rest of the ingredients in B.

Cooking the prawn sambal - Heat 1/3 cup of cooking oil in a wok or big deep pan. Add B (blended ingredients, cook and stir for 5 minutes over high heat until the paste is separated from the oil. Stir in C and then add A (the prawns). Turn to medium heat and simmer for a minute.

Season with D. Taste and adjust seasonings accordingly. Add few tablespoons of water if necessary. The sambal, however, should be thick. Once the prawns turn to bright pink or red, the prawn sambal is ready. Avoid over cooking the prawn. Remove from the heat and dish up.

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