600 grams medium sized prawns, cleaned, shelled and deveined.
115 grams spicy paste
115 grams grated coconut
A marble sized ball of tamarind, mixed with 85 ml water and strained
1 ½ teaspoons sugar
½ teaspoon salt
2 tablespoons Oil
FOR THE SPICY PASTE
8 shallots, peeled
6 red chillies
4 flakes garlic
2 cm piece of ginger
-To prepare the spicy paste grind all ingredients to a fine paste.
-Season prawns with a pinch of salt and ½ teaspoon sugar and set aside.
-Grind the coconut and extract 3 tablespoons coconut milk.
-Heat oil in a wok, put in the spicy paste and keep frying over low heat till the oil floats on top.
-Add the remaining ingredients, except the prawns, and cook till the mixture comes to a boil.
-Add the prawns and stir well.
-Cook till the prawns are cooked or for about 3-4 minutes.
-Serve hot or cold.