NYONYA SAMBAL PRAWN with chilli paste blended with lemongrass, galangal and tamarind

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NYONYA PRAWN SAMBAL 
blended with lemongrass, galangal and tamarind

This is a very tasty, aromatic prawns sambal. The gravy is thick, just a little sourish and not sweet. It is good to serve with hot rice or coconut milk rice (Nasi Lemak) and sliced cucumbers. Nyonya also know as the Peranakan chinese or Straits-born Chinese, are the descendants of Chinese immigrants who came to Malay archipelago including British Malaya (known as Malaysia  and Singapore), where they are also referred to as Baba- Nyonya. From the Malay influence a unique "Nyonya cuisine" has developed using typical Malay spices. A small number of restaurants serving Nyonya food can be found in Penang and Malacca in Malaysia.

Ingredients
1. Prawns - 500g (shelled 5-6 tbsp. oil) Tamarind extract - 250 ml
2. Salt to taste
3. Sugar - 2 tsp (optional)

Spice paste (blended)
1. Dried chillies - 15 g (soaked and boiled)
2. Shallots -10
3. Garlic - 2 clove
4. Lemongrass - 1 stalk (sliced)
5. Belacan (shrimp paste ) - toasted 40g

Preparations
1. Prepare spice paste by blending all the ingredients.
2. Heat oil in wok, saute spice paste with salt and sugar until fragrant and oil separate over medium heat.
3. Strain tamarind juice  and discard the pulp. Pour it into a wok and mix well. 
4. Let it boil for a minutes, later add in prawns to cook.
5. Bring it to boil until the prawns are cooked. Let it simmer for another 10 minutes.
6. Serve with hot rice / Nasi lemak.

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