My Mom's 'Sambal Udang'

large prawns,
chilli paste
2 red onion, peeled and chopped into wedges
tamarind juice
sugar
salt
vegetable oil

Chilli Paste
garlics
shallots
dried chillies
1 tbspn of belacan (prawn paste)
water

Tamarind Juice
About teaspoon of tamarind pulp
2 tbspn of hot water

Method :

Prepare chilli paste - Cut dried chillies and pour hot water to cover the chillies. Leave for 10 minutes and drain. Blend the chillies, 1 cup of fresh water, and all other ingredients.

Prepare tamarind juice - Soak pulp in hot water, squeeze out the juice. My mom does not strain the juice.

Now you are ready to cook the dish:
1. In a hot wok add oil and over medium heat, stir fry the onion wedges till fragrant. Add the chilly paste and prawn and stir fry it till fragrant (about 20 minutes).
2. Add tamarind juice salt to taste and a pinch of sugar. Cook for further 5 minutes.
3. Serve with steamed coconut rice (nasi lemak) .