Spicy Red Prawns

I had shared a recipe on Ayam Masak Merah some time back.This recipe is also similar with the recipe but slightly different in the usage of spices and have replaced with tomato sauce instead of tomato puree .Raisins have been added to add sweetness to the dish.I have prepared it with Prawns.Just as tasty ,mouth watering and finger licking good. I served the dish with yellow glutinous rice .

Some of you might be planning to cook something special for dinner on Valentine's Day!! Why not prawns ,and why not this mouth watering recipe ???

1 kg prawns,cleaned and discard the head 

2 Cinnamon Bark (Kulit Kayu Manis) 

4 pieces Cloves
4 pieces Cardamoms
125 ml / 4 fl oz water
125 g / 4 fl oz Raisins, finely chopped
250 ml / 8 fl oz Tomato Ketchup (Tomato Sauce)
3 Tbsp / 1 ½ fl oz Honey
3 Lemongrass (Serai), slightly bruised
2 Screw Pine Leaves (Daun Pandan), shredded and knotted
1 sprig Mint Leaves (Daun Pudina), roughly crushed

2 tbsp coconut milk

1 tsp julienned ginger torch(bunga kantan)
1 Lime (Limau Nipis)
Salt to taste

Paste Ingredients: - to be finely grounded

10 Shallots , peeled
2 Garlic cloves, peeled
2 cm / 1in Ginger, peeled
1 Lemongrass (Serai)
15 pieces dried Chilies (Cili Kering) - softened in hot water, drain

Method:


Heat Oil in a wok; add in cinnamon bark, cardamom and cloves ,once aromatic add in grounded Paste, and the remaining screwPine Leaf and Lemongrass. Add in turmeric powder as well.Stir-fry until fragrant.

Add in  Raisins, Tomato Sauce and Honey, and stir well. Then, add in the prawns and  ½ of the crushed Mint Leaves. Bring to simmer for 1-2 minutes.

Lastly add in salt, Lime Juice .

Dish onto a serving plate. Sprinkle chopped ginger torch and mint leaves.

Serve with any rice dishes .