• 600g medium big prawns, shelled but with tails intact
• 2 1/2 tbsp chilli paste
• 3 shallots
• 1 tsp belacan granules
• 4 candlenuts (buah keras)
• Juice from 2 large limes
• 1 tbsp sugar
• 1/2 tsp salt
• 1 tsp ikan bilis stock granules
• 4 tbsp oil

Directions :

1. Heat oil and saute the ground ingredients until fragrant and oil separates. Add the prawns and stir well to mix. Add seasoning and cook for five to seven minutes until gravy is thick.
2. Dish out and serve the dish well with nasi lemak or plain white rice.