2 tbsp tamarind pulp combined with 100ml water (squeeze, then strain the tamarind juice)
4 stalks lemongrass, smashed
Oil for frying
Spice ingredients - blended
4 candlenuts (buah keras)
2cm piece fresh turmeric
2cm square piece shrimp paste (belacan)
8 fresh red chillies
5-6 dried chillies, soaked and seeded
4-4½ tbsp sugar or to taste
¾-1 tsp salt or to taste
Heat a little oil in a wok and fry lemongrass until fragrant. Reduce the heat to low and add blended spice ingredients. Fry until fragrant.
Add dried prawns and continue to fry for a while. Mix in tamarind juice and fry over a low heat until mixture is almost dry. (Keep stirring while frying to prevent it from sticking to the base of the wok). Adjust seasoning to taste. Dish out and leave to cool completely.