Thinking about this, I realised that if you have a son, your precious recipe will be lost but if you have a daughter, you can pass it on. I am blessed that my son and daughter enjoy cooking and baking and hopefully, they will put this journal to good use when I am gone.
I modified it a little as I find that the measurement might not be correct. According to hubby, hers is more saucy and a little more salty.
Thus I added in a little more tamarind juice and mine became a little more sourish as compared to hers. Perhaps I should just stick to water to create more sauce.
Overall, the taste is quite identical as our memory holds.
What you need:
1/2 kg prawns, deshelled and deveined
30 dried chillies (you can reduce it to 20)
4 clove garlic
Assam juice (adjust accordingly to taste)
1 tsp of sugar
Salt to taste
Boil dried chillies in water until it has soften.
Blend soften chillies, shallots, garlic until fine paste.
Put enough oil to fry the paste until fragrant.
Sieve through the assam juice and add a little by little until it is to your sour taste preference. If you prefer more sauce, add a little water.
Season with salt and sugar.
Serve with white rice.
I'm linking this post to Little Thumbs Up Event - Prawns March 2014
hosted by Moon of Food Playground