Ingredients
30g tamarind sauce
100ml water (hot)
4 peppers
8 dried peppers
1 lemongrass
1 onion
1 Galangal
3 cloves
2 cloves garlic
1 teaspoon shrimp paste
4 tablespoons of water
4 tablespoons vegetable oil
4 Thai lemon leaves
12 prawns
salt
Black pepper
Rice (cooked, for setting the plate)
Coriander (for decoration)
Utensils
Bowl (small) cutting board knife cooking machine pan spatula
Cooking step 1/3
Melt the tamarind sauce in water. Deseed and chop the peppers. Cut the lower third of the citronella stem into small circles. Put the chopped fresh peppers, small dried peppers, onions, galangal, lemongrass, cloves, garlic and shrimp paste into the cooking machine, add water and stir until smooth.
Cooking step 2/3
Heat the vegetable oil in a pan, add chili shrimp paste and Thai lemon leaves, and fry briefly.
Cooking step 3/3
Add the previously prepared tamarind soup and bring to a boil. Add the prawns and season with salt and pepper. Then continue to fry for about 3 minutes until the shrimp is completely cooked. According to your preferences, it can be served with white rice and sprinkled with coriander. Enjoy it to the fullest!
If you love seafood, must try seeds eatery ubud