This is an Indonesian style prawn curry (udang besar istimewa), that is usually made with very large stuffed prawns. I used regular size prawns and didn't stuff them, so this can be called light version.
The recipe is adapted form "Olive" magazine (October 2015).
Ingredients:
For the marinade:
400 g uncooked shelled prawns
2 tbsp extra virgin olive oil
5 cloves garlic, crushed
1/2 tsp chilli paste
1 tbsp tamarind paste
1/2 tsp salt
For bumbu paste:
2 medium onions, sliced
1 clove garlic
1 red chilli (seeded and chopped)
1/2 tbsp shrimp paste
4-5 macadamia nuts (optional)
1 tbsp grated fresh ginger
1/2 tsp ground coriander
1 tsp galangal paste
1 tbsp groundnut oil
1 tbsp tamarind paste
For sambal goreng sauce:
1 x 400 ml coconut milk
1 stalk lemongrass
1 kaffir lime leaf
1 large tomato
Method:
Mix all the marinade ingredients and tip in the prawns. Mix well, cover and chill for 2 hours.
To make the sauce, blend all the ingredients for the bumbu until smooth.
Put the paste in a pan and fry gently for 5 minutes, stirring often.
Add the coconut milk, lemongrass and lime leaf.
Bring everything to the boil, then reduce the heat and simmer for 50 minutes, stirring occasionally.
Add the chopped tomato and season to taste.
Continue simmering for another 10 minutes, then cool until the prawns are marinated and ready to cook. Then heat the sauce again back to a simmer, add the prawns.
Cook for 2-3 minutes, stirring, until the prawns are cooked through, then remove from the heat.
Serve and enjoy with rice, salad or grilled polenta.
Bon Appetit!
