Ingredients：
1 tbsp oil
500g big prawns (about 8 - 15 prawns)
Spices (Blended) :
tbsp dried prawns
shallot, with skin peeled off
chilli padi (bird's eye chilli)
red chillies
belacan
tbsp curry leaves
Seasoning :
light soy sauce
sugar
water
1 sheet of Aluminium foil
100ml water
METHOD.
1.Pound the dried prawns (presoaked in warm water for half an hour and drained), shallot, bird's eye chillies, red chillies, belacan and curry leaves with a mortar and pestle until fine. Alternatively, all the spices can be blended using blender or food processor with some oil added in.
2. Heat up oil. Sauté the pounded/blended spices mixture, stir-fry briskly over high heat, then turn to mediun low heat until fragrant. When the colour of the spices mixture changed from chilli red to dark brownish-red, add in seasoning and stir well.
3. Place all the prawns in Aluminium foil, pour in the previous sautéed sauce (in Method 2) and wrap up neatly.
4. Bring 100ml water to boil in a clean wok. Place the above prawn parcel in the wok, close lid and simmer for 15 minutes (or until water is dry and Aluminium parcel puffs up).
2. Heat up oil. Sauté the pounded/blended spices mixture, stir-fry briskly over high heat, then turn to mediun low heat until fragrant. When the colour of the spices mixture changed from chilli red to dark brownish-red, add in seasoning and stir well.
3. Place all the prawns in Aluminium foil, pour in the previous sautéed sauce (in Method 2) and wrap up neatly.
4. Bring 100ml water to boil in a clean wok. Place the above prawn parcel in the wok, close lid and simmer for 15 minutes (or until water is dry and Aluminium parcel puffs up).
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