Malaysian Sambal Goreng Prawns curry

• 12 Dublin bay prawns peeled and butterflied, tails left on
• 4 tbsp oil

Bumbu paste

• 2 shallots chopped
• 1 garlic clove chopped
• 2 red chillies chopped and deseeded
• ½ tsp shrimp paste
• 2 whole almonds
• 1 tsp ginger chopped
• ½ tsp ground coriander
• 1 tbsp oil
• 1 tbsp tamarind paste

Sambal Goreng Sauce

• 400 ml cocnut milk
• ¼ stalk lemon grass
• 1 kaffir lime leaf
• 1 to mato skinned seeded and chopped

Marinade

• 2 tbsp olive oil
• 5 clove garlic crushed
• ½ tsp chilli powder
• ½ tsp tamarind paste
• 1 tbsp lime juice
• ½ tsp salt

Stuffing

• 400 g Prawns finely chopped
• 4 garlic cloves chopped
• 1 tbsp light soya sauce
• ½ tsp chilli powder
• 2 tbsp parsley finely chopped
• 1 tbsp chives finely chopped
• 1 egg lightly beaten