Ingredients:

-3 tablespoons oil

-600g (1.5 lbs) prawn/shrimp, shelled and deveined

-2 cups water

-2 tablespoons tamarind pulp, mixed with 1/2 cup water and strained

-3 kaffir lime leaves, sliced thinly

-2 teaspoons salt or to taste

-1 teaspoons sugar or to taste

Spice Paste

-10 dry red chilies, deseeded

-10 shallots, peeled

-30g (1 oz) belacan

Method:

1. Pound the spice paste using a mortar and pestle or grind with a food processor. Set aside.

Heat up the cooking oil in a wok. Add the spice paste and stir-fry until aromatic.

2. Add the prawn and continue to stir-fry for about 2-3 minutes.

3. Add in the water, tamarind juice and bring it to a quick boil. Add in the kaffir lime leaves, salt, and sugar. Dish out and serve immediately.

Source: rasamalaysia.com