400 gm big prawns
60 gm of dried chilli (soaked in hot water, seeds removed)
500 gm of shallots
100 gm tamarind (soaked in 100 gm warm water, strain and retain juice)
2 Bombay onions  (cut round)
2 tbsp Gula Melts Coconut Nectar
50 gm prawn paste
5 tbsp oil


In a blender, blend the chilli with the shallots. 
In a wok, heat oil, add prawn paste and cook till aromatic.
Add blended items and mix well into the prawn paste.
Cook over a slow-to-medium fire, stirring occasionally, till the chilli paste separates from the oil.
Add tamarind juice, Gula Melts Coconut Nectar and salt to taste.
Lastly add in onions and prawns.

Serve with boiled white rice.