Nasi lemak (coconut rice) with prawn sambal (sauce)

Ingredients

• 400g medium size prawns - de-vein and leave the tail on
• 1 piece of turmeric leaf/daun kunyit - sliced thinly
• 4-5 tbsp oil
• salt to taste
• 1 tbsp lime juice
• Chili Paste - To blend/ground
• 8-10 fresh red chilies
• 2-3 birds eye/chili padi (optional)
• 5 shallots
• 1/2 inch ginger
• 1 inch galangal/lengkuas
• 1 serai

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Preparation

• Heat oil and fry chili paste till aromatic and oil splits up.
  
  Add prawns and stir into chili paste.
  
  Pour water only if you prefer more gravy.
  
  Watch the prawns because over cooking will create a rubbery texture.
  
  When prawns are cooked, add lime juice, turmeric leaf and salt to taste.
  
  Give a good stir and remove from heat.
  
  
  To serve:
  
  Serve with coconut rice, stir fried kangkung/water spinach and the rest of the condiments.