Another chili prawns recipe where succulent and de-shelled prawns are cooked with blended chilies that was spicy and appetizing. A wonderful accompaniment with white rice.
10 prawns ( deshelled tails intact)
5 hard boiled eggs (deshelled)
A handful dried chilies
2 cm cube grilled shrimp paste
1 tbsp tamarind paste (mixed with water to make juice )
1 onion (thinly sliced)
1 clove garlic (thinly sliced)
1 cube of anchovy stock
1 tbsp sugar
Half cup of vegetable oil
Soak dried chilies in hot water for 15 mins till soft. Then blend chilies with a bit of water together with shrimp paste.
Heat oil in wok, saute garlic and onions till transparent.
Add the chili paste, tamarind juice and anchovy stock together for 15-20 mins till fragrant over medium high heat.
Season with salt and stir in the sugar. Then gently add in the eggs and mix well. Lastly mix in the prawns and stir well and cook for another 15 mins.
Serve with steamed rice.