Emy's Sambal Udang

Ingredients

600g large prawns 3 to 4 tbsp oil 25g dried prawns, soaked and pounded (A) Ground and combined: 5 shallots 3 cloves garlic 2cm piece fresh turmeric 3cm piece galangal 1 stalk lemon grass (B) Mix into a paste: 1 tbsp meat curry powder 1 tbsp chilli paste 1/2 tsp belacan granules Juice of 1 lime 2 tbsp thick santan 3 kaffir lime leaves, sliced finely Seasoning: 1/2 tsp salt or to taste 1/2 tsp sugar 1/2 tsp ikan bilis stock granules Garnishing: Cucumber slices Coriander leaves Method Wash and trim prawns neatly but leave shells intact. Set aside. Heat a non-stick wok with oil until hot. Add dried prawns and fry until flagrant. Add ingredients (a) and (b) and continue to fry until aromatic. Add a little santan if ingredients get too dry. Add prawns and lime juice. Stir in remaining santan and bring to a boil. Cover and cook until prawns turn red. Add seasoning and kaffir lime leaves. Stir well then dish out and serve with garnishing.