To make the sambal, soak the dried chili pieces with boiling water until they are soften. Drain the chilies and make sure to get rid of the seeds. Then combine it with red chilies, shallots, candlenuts, shrimp paste and blend until they become a paste.
Heat oil and cook the sambal paste in a low heat. Cook until the sambal is fragrant. Then add the slice onions. Give it a quick stir and mix in the tamarind mixture and season with sugar and salt.
Add the prawns into the sambal mixture and cook until the prawns are cooked. Serve immediately or at a room temperature.
Ingredients
400 g Peeled Prawns
1 Medium (200 g) Red Onion, halved, sliced
1 Tbsp Sugar or to taste
1 tsp Sea Salt or to taste
Sambal Paste
25 (20 g) Dried Chilies, cut into smaller pieces
4 (80 g) Shallots, peeled, chopped
2 (45 g) Fresh Red Chilies, seeded and chopped
5 (15 g) Candlenuts (Buah Keras)
1 1/2 tsp Roasted Shrimp Paste (Belacan)
30 g Tamarind Paste mix with 200 ml Water
5 Tbsp Peanut Oil
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