15 DRIED CHILLIS, SOAKED AND SEEDED
10 SHALLOTS
4 CLOVES GARLIC
1/2 PIECE GINGER
1 TSP SHRIMP PASTE
2 TBSPS SOYA OIL
150G ONIONS, FINELY SLICED
500 G PRAWNS, PEELED AND CLEANED
1 TOMATO, QUARTERED
1 TSP SUGAR
2 TBSPS TAMARIND MIXED WITH 125 ML WATER AND STRAINED

PROCEDURE:

1) POUND TOGETHER: CHILLIS, SHALLOTS, GARLIC, GINGER AND SHRIMP PASTE.

2) HEAT OIL IN A WOK AND ADD POUNDED INGREDIENTS AND ONION SLICES. FRY OVER MODERATE HEAT FOR 4 MINUTES, UNTIL ONIONS ARE SOFTENED AND THE GROUND INGREDIENTS ARE FRAGRANT.

3) ADD THE PRAWNS AND FRY FOR 1 MINUTE, UNTIL THEY BEGIN TO TURN PINK; ADD THE TOMATO, SUGAR AND TAMARIND ANS SIMMER GENTLY UNTIL THE PRAWNS ARE JUST DONE.

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