Spicy Tomato Prawns

Ingredients

500g large prawns 1 onion, cut into wedges 1 tbsp frozen green peas 1 potato, parboiled until cooked and cubed 2 tbsp tomato paste 3–4 tbsp oil 250ml water (A) 3cm cinnamon stick 3 cloves 1 stalk lemon grass, smashed 1 stalk curry leaves Ground spices (B) 5 fresh red chillies 3 dried red chillies, soaked 6 shallots 3 cloves garlic 2cm knob ginger 1 tbsp coriander powder 1 tsp cumin powder Seasoning 1 tsp salt 1 tbsp sugar 1/2 tsp chicken stock granules

Method

Sprinkle a little salt over the prawns and deep-fry till half-cooked. Set aside.

Heat oil in a wok, add in (A) and ground ingredients (B). Sauté until fragrant. Add onion and tomato paste. Fry for 1–2 minutes. Pour in water and bring to a boil. Reduce the heat and simmer for 2–3 minutes.

Add potatoes, green peas, prawns and seasoning and cook for an extra minute until gravy is thick. Dish out and serve immediately.