My mum used to cook Sambal Prawns and remember eating it with fond memories. This is similar to her recipe but because of availability of certain ingredients, I have substituted or omitted some of the ingredients. In Malaysia, this dish is called Sambal Udang. Traditionally, the paste is pounded in a pestle and mortar, which c an be therapeu t ic but time co nsuming . But i f you have a blender, the preparation time is reduced. Ingredients 500g raw prawns(peeled and devein) 1/2 tsp sugar 1/2 tsp salt 1 tbsp tamaind paste 4 tbsp oil 4 tomatoes, quartered Paste Ingredients 10 red chillies (deseed and cut into pieces) - check how spicy the chilli that you are using is and reduce the number if very spicy 12 red shallots (I used 1 red onion - cut into small wedges ) 1 stalk lemon grass ( cut into small pieces) 3 candelnuts (I used 8 blanched raw almonds) 1.5 x 2.5 x 0.5 cm piece of shrimp paste/belacan (I omitted this) Steps Season peeled and devein ed prawns with sugar and salt. Blend the paste ingredients in a blender or if you prefer in a pest le and mortar. Prepare 1 cup tamarind juice b y pouring a li ttle more than 1 cup of hot water to the tamarind paste in a cup or bowl. Stra in it. Heat oil in a wok or pan and f ry the blended ingredients till well cooked (about 4-5 minutes). Add prawns and stir until prawns are lightly coo ked . Add tomatoes and tamarind juice. Stir and simmer until the prawns are co oked. Season with salt and sugar according to taste. Serv...