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Method :
Chop all the spice paste ingredients then
blend until fine, adding a little of the oil if necessary to keep the
blades turning.
Heat oil in a saucepan and fry the blended
ingredients for about 10 minutes until fragrant. Add brown sugar, salt
and coconut milk and bring to the boil. Add lime juice and prawns and
simmer for 5 minutes or until the prawns are cooked.
Note - This piquant Malaysian (Malay)
prawn dish is a firm favorite throughout the country. Take care not to
overcook the prawns or they will become tough.
More
Indonesian Sambal Udang (Prawns in Hot Sauce)
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