Prawn Sambal - updated version!

Originally posted the prawn sambal blog on 19/5/08, but have since upped the ante on this classic with the addition of fragrant bunga kantan, serai and lime leaves, and figured out chilli amount (thought this is completely subjective to a heat-lover/non-heat lover)...

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This was so good that by the end of the meal, my nose was blocked and tears almost ran down my cheeks... well, that and because I misjudged the amount of chilli (lesson learnt: diff types of chilli - those thin long ones vs the thicker shorter ones have diff heat levels and when the vegetable vendor at the market says its perfect for sambal - be prepared for damn hot ones!)...


Prawn Sambal
Ingredients:
1 bowl Large prawns - I pref to have it shelled but with the tails left on so it doesn't curl too much
3-4 chillies
1 large onion
4-5 cloves of garlic
About an 1/2 inch Ginger - sliced
1/2 torch ginger bud (bunga kantan) - sliced
1 serai stick - sliced
4 lime leaves (daun limau purut) - middle stem removed
1 cup Thick coconut milk
1/2 cup water mixed with Tamarind paste
1/2 lime
A handful of shallots - sliced
Salt to taste

Method:
1. In blender, grind chillies, large onions, garlic, serai, bunga kantan and lime leaves with a little water.
2. Heat a bit of oil in sauce pan. Saute sliced shallots, ginger and cubed tomatoes. Add blended paste and fry till aromatic. Add tamarind water to dilute the paste and cook till the sharp raw chilli smell reduces.
3. Add in prawns. Season with salt. When prawns get half cooked, add coconut milk and allow it to thicken. Remove off heat and squirt lime juice. Give it a good stir and serve.

P/s: The perfect accompaniment for this is cucumber or other "cooling" vege that tempers down the heat. Sambal is also one of the accompaniments of the Malaysian national dish Nasi Lemak (Milk Rice).