500 g medium/large prawns (feelers trimmed )
Dash of salt and turmeric powder
1 tsp corn flour
5 medium shallots
2 cloves garlics
15-18 dried chillies (soaked in hot water till soft)
2 fresh chillies
50 ml water
3 tbsp tomato sauce
2 tbsp Lingham Chilli Sauce
1 tsp chicken powder
1 tbsp tamarind paste (mixed with 2 tbsp water)
Salt & sugar to taste
1) Marinade prawns with salt, turmeric powder and corn flour evenly and set aside for 1/2 hour.
2) Heat oil in a wok and fry seasoned prawns until just cooked. Drained and set aside. In the same wok and use the same oil, saute the blended ingredients till aromatic and a bit dry. Add sauce ingredients and tamarind water. Stir to mix and cooked over low heat for 3 minutes. Season with salt and sugar, taste accordingly.
3) Add in pre-fried prawns and toss until well coated with the gravy and cook for 2 minutes. Dish out and serve with white rice or nasi lemak.