3 medium onions, peeled, and chopped roughly
4 cloves garlic, peeled
2 lemongrass stalks, white part only, chopped roughly
2-5 Birds Eyes chillis
1 tablespoon belcehan (fermented shrimp paste)
2 tablespoons vegetable oil
½ teaspoon ground turmeric
500 grams (about 18 ounces) raw, peeled prawns (shrimp)
⅓ cup water, just boiled
3 tablespoons tamarind concentrate
2 teaspoons sugar
½ teaspoon salt
2 teaspoons light soy sauce
Process onions, garlic, lemongrass and chilli until finely diced. Use 2 chillis for a mild-medium curry, 4 for a hot curry and 5 for an extra hot curry.
Heat up a wok until smoking and then add oil. Heat for a few seconds until it starts to shimmer then add processed mixture and belcehan.
Fry over a medium heat for a few minutes, stirring all the time, until fragrant and starting to ‘split’.
Add turmeric and fry for another minute, stirring briskly, and then add the prawns and ⅓ cup just boiled water.
Stir to combine, coating the prawns with the mixture.
Add tamarind, sugar, salt and soy and continue stirring, until prawns are pink and cooked through.
Serve with steamed rice and and a selection of mixed crunchy vegetables.