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- 1 kg medium prawns, peeled and deveined
- 2 tablespoons vegetable oil, divided
- 1 teaspoon salt
- 1 teaspoon corn flour
- 1/4 teaspoon sugar
- Dash pepper
- 10 shallots
- 25 red chillies, stemmed and seeded, chopped
- 1 large clove garlic
- 1 tablespoon terasi (shrimp paste)
- 350g fried tahu, cut into cubes
- 450ml (1 3/4 cups) coconut milk
- 500ml (2 cups) chicken stock, divided
Prep:25min › Cook:35min › Ready in:1hr
- In a bowl, toss the shrimp with 1 tablespoon oil, salt, corn flour, sugar and pepper, and set aside.
- With a mortar and pestle or food processor, blend the shallots, chillies, garlic and terasi until it becomes a thick, clumpy paste. Confetti-sized bits of chilli are fine.
- In a wok, heat the remaining oil over medium heat until it starts to shimmer. Drop in a little chilli paste. If it starts to sizzle, the oil is ready. Add the rest of the chilli paste and stir continuously for another 4 to 5 minutes. The paste is ready when it has a much mellower fragrance, is several shades darker than the raw paste and has separated from the oil.
- Add the prawns and raise the heat to medium-high. Cook until the prawns just turn pink, about 4 to 5 minutes. Pour in 60ml (1/4 cup) chicken stock and reduce the heat to low. Scoop up the prawns and set aside. Don't worry if you leave some chilli paste behind.
- Pour in the remaining stock and dissolve any leftover paste in the liquid. Add the tahu and bring to a boil over high heat. Reduce the heat to medium-low and simmer the tahu for about 15 to 20 minutes, until almost all the liquid has been absorbed.
- Pour in the coconut milk and raise the heat to medium but do not boil. Stir and mix well. Return the prawns to the wok and stir for another 2 to 3 minutes, or until heated through.
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