450gm prawns
1 tsp turmeric powder
50gm onions,chopped
2 tsp tomato puri
1 medium tomato, chopped
2 cloves
2 cardamom
1 in cinnamon stick
1 medium-size onion, chopped
salt and sugar to taste
Grind into a paste
8 dried red chilies (soak in hot water for 15mins and drained)
2 fresh red chillies
1 lemon grass, white part only
1in galangal(lengkuas)
3 nips garlic
1 1/2 in ginger
60gm onions
Clean prawns, I have left it intact, and just cut off the head halfway Pat dry the prawn and coat with turmeric powder. Leave for 5mins. Heat a wok with 2 cups oil. Deep fry the prawns 5 or 6 at a time, depending on the size of the prawns. fry until both sides turned pink. Dish out on a paper towel. Do the same until all the prawns have been fried. Keep aside.
Heat a wok, and use some of the oil that was used to fry the prawns, add in cardamom, cinnamon, cloves, and onions. Saute until fragrant. Add in the grounded ingredients and tomato puri and saute until aromatic or oil floats on top. If not enough oil, add more. Mix in chopped tomato and stir. Add sugar and salt. If you want the dish sweeter, add more sugar. Add in the fried prawns and stir to mix all the spices with the prawns. Once thicken dish out and serve with rice.
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