CHILLI PADI PRAWNS Chilli Padi often refers to the small fiery bird's eye chillies, and they give this Malay dish its very evident bite. Although it is a hot dish, don't let that put you off. It is also very tasty and would go well with a bowl of coconut rice. Ingredients · 20 medium sized prawns, shell on or unshelled · ¾ tsp. salt · ½ tsp. sugar · 4 tbs. cooking oil For the Sambal Paste · 20 small fresh red bird's eye chillies · 2 ½ cm (1 inch) piece of fresh turmeric root · 3 cloves garlic · ½ tsp. turmeric powder · 3 small onions sliced · 2 heaping tsp. of tamarind paste, mixed and strained with, · ¼ cup warm water · pinch of salt · ½ tsp. MSG (optional) · 1 red chilli, seeded and sliced Let's Cook 1. Season prawns with salt & sugar and leave for 15 minutes. 2. Using a mortar and pestle, pound 20 chillies, fresh turmeric and garlic into a paste. 3. Heat wok, kuali or pan, add oil, and fry ground ingredients with turmeric powder for 1-2 minutes, then add onions. Fry until onions are transparent and the mixture is fragrant. 4. Add tamarind juice and bring to a boil. 5. Add prawns and stir fry for about two minutes. 6. Cover for 3 minutes 7. Uncover and add salt, MSG, and sliced chilli 8. Serve with hot rice.