10 mins cooking time
3 medium onions, peeled, and chopped roughly
4 cloves garlic, peeled
2 lemongrass stalks, white part only, chopped roughly
2-5 Birds Eyes chillies (2 for a milder curry, 5 for a hot curry)
1 tbsp belcehan (fermented shrimp paste)
2 tbsp Carbonell Cereal & Fruit Oil
1/2 teaspoon ground turmeric
500g raw, peeled prawns
1/3 cup water, just boiled
3 tbsp tamarind concentrate
2 tsp sugar
1/2 tsp salt
2 tsp light soy sauce
Blend onions, garlic, lemongrass and chillies in a food processor until finely diced. Use 2 chillies for a mild-medium curry, 4 for a hot curry and 5 for an extra hot curry.
Pre-heat the wok , then add Carbonell Cereal & Fruit 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 the oil starts to separate.
Add turmeric and fry for another minute, stirring briskly, then add the prawns and 1/3 cup just boiled water.
Stir to combine, coating the prawns with the mixture.
Add tamarind, sugar, salt and soy sauce and continue stirring, until prawns are pink and cooked through.
Serve immediately with steamed rice and stir-fried Chinese vegetables.