This is a wonderful recipe that brings together some of the amazing flavors that make Malaysian cuisine so special .The paste is made at home and ingredients are adjusted depending upon how spicy sweet and tangy one wants the dish to be .
12 Medium Sized Prawns.
Prepare the prawns , retaining the tails.
6" Stalk Tender Lemon Grass.
5-6 Birds Eye Red Chilies ( or more ! Use other chilies if birdseye not available )
3-4 Cloves garlic.
4 Tablespoons Roasted Peanuts.
1/2 " Galanga / Fresh Ginger
1 Tablespoon Palm Sugar.
1/2 Teaspoon Zest Of Lemon.
I Teaspoon Tamarind pulp.
1 Teaspoon lemon Juice
Make a paste of the above , taste it , you will get a fair idea of the flavor and whats missing so adjust at this stage .
Heat oil in a wok , stir fry the paste lightly to warm the and blend all the flavors nicely . On a low heat continue to heat the paste till the oil begins to separate adding a bit of water or better still coconut milk if needed . When oil begins to separate up the heat and add the prawns , stir fry 1 minute or so on high heat , reduce heat and and cook covered another 3-4 minutes till done .
This is a sweet and tangy (dry) prawn dish fired by the colorful and hot birds eye red chilies !