Sambal Prawns

Oh my goodness. I have been so incredibly busy for the past few months. A change in lifestyle has meant that the free hours that I use to have at night to bake or write or just be lazy are now gone. Then work got crazy busy and then the kids needed a little bit more of me and then life kicked into overdrive and long story short it's been months of chaos. Tonight though I get to stop the world and hop off and just chill and write and think about food. Ah, the good old days!

In just over a month it will be Christmas. Normally about now I would be researching recipes and digging through boxes for old scribbled notes on cakes or cookies or anything chrismassy. But not this year. In just over 3 weeks the whole crazy clan will be heading to my hometown of Penang, Malaysia. The food haven of Asia. So this year, Christmas prep is a handful of pressies, bags to pack and don't miss that plane! Easy. Love it!

I wanted to share a recipe tonight that is very much a Malaysian recipe. The flavours are familiar and the aromas are so nostalgic to me. It gives me goosebumps and makes me think of Mummy cooking in her kitchen. There is another reason too. My Eligible Batchelor Cousin T2, who doesn't really cook, ok NEVER  EVER cooks but is willing to learn, was chatting to me as I was prepping for the dish and I said I'll show him the steps if he tried to cook it one day. Amazingly brave Cousin T2 said OK so since I was going to be snapping a few pics I thought why not add it to my blog, my poor neglected blog. Thanks Cousin T2.

So here we are, my version of Sambal Prawns. I sincerely hope he tries it as it is delicious and will impress the socks off any seasoned cook. It really will Cousin T2, it really will!

Prawn Sambal

1kg prawns (shelled and headed or not if you like them with)
3 medium onions
6 garlic pips
6 chillies (add 2 birds eye chillies if you want the extra kick)
2 lemongrass stalks (just the white edible part)
1 heaped tablespoon belacan (shrimp paste)
1 teaspoon turmeric
about 5 tablespoons of tamarind juice (quite strong and not too diluted)
2-4 teaspoons of sugar (to taste)
a slurp of soy sauce (to taste)
1 cup of spinach
a handful of baby tomatoes
about a handful of curry leaves (more if you love them like I do)
a little bit of water

1. Blend the onions, garlic, chillies and lemongrass.

2. In a hot wok saute the blended mixture. When the smell hits you like an aromatic slap start adding in the belacan, turmeric, curry leaves and tamarind juice.
**** Give it a good stir making sure the belacan is broken up and mixed right through****

3. Add prawns and stir well and coat in the beautiful spices.

4. Add a little water, maybe about a quarter cup and mix. The add a good pinch or 2 of salt, 2 teaspoons of sugar, about 3 teaspoons of soy sauce and mix. Taste as you go. Add a little more sugar if it's too sour from the tamarind or if it's too sweet add a little water and a drop of soy sauce.
****it's all about the balance so taste as you go as the taste changes the more it cooks****

5. When prawns are cooked throw in spinach and tomatoes and turn the flame off.

6. Serve when hot and shove in face. When I have it with steamy hot white rice, please do not speak to me for a few minutes as I will need a moment to just appreciate the party in my mouth. As you will too. You will need a moment too I promise. ENJOY Cousin T2.