Ingredients /nutrition
- 20 dried chilies, soaked in hot water for 20 minutes and drained
- 4 garlic cloves
- 200 g shallots
- 5 red chilies
- 2 tsp shrimp paste (belacan)
- vegetable oil
- 700 g prawns
- 4 quartered tomatoes
- 30 g flatten galangal
- 120 ml tomato puree
- salt and sugar to taste
- 4 tbsp lemon juice
- 3 tbsp water
Methods / instructions
- Combine dried chilies, garlic, shallots, red chilies and shrimp paste in a food processor or blender. Process until form a smooth paste.
- Heat up oil and stir fry prawns until cooked. Set aside.
- Heat up more oil and saute ground paste until aromatic.
- Add in remaining ingredients and reserved prawns.
- Stir well and heat thoroughly.
- Serve immediately.
Servings: 6
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