Tamarind Prawns with Curry Leaves by Jessie Koey


1 kg big/medium prawns
3 sprigs curry leaves
1 tsp salt
4 tbsp oil
11/2 tbsp tamarind paste (mix with 3 tbsp water)
1 tsp sugar
1 tsp turmeric powder
1 tsp chicken powder
Ingredients to be minced
5 shallots
3 garlics
8 chilli padi
1 tbsp dried shrimp - soak in warm water
1 tsp turmeric powder


Rinse the prawns and pat dry. Season with turmeric powder and salt for about 15 mins. Heat 3 tbsp oil and deep fry the curry leaves and prawns for 1-2 mins or until the prawns turn slightly crispy and colour changes. Remove prawns with curry leaves and set aside.
1) Heat the remaining 1 tbsp oil in a wok and saute the minced ingredients till fragrant. Mix in the prawns with curry leaves and add in the tamarind water, turmeric powder, salt, sugar and chicken powder, stir continuously for 3 mins or until all ingredients are well combined. Dish out and serve with white rice.