Combine all the marinade ingredients and add in Dublin bay prawns, leave to marinade in the fridge for about 2 hours.
To make the sauce preheat a non-stick frying pan to a medium heat, blend all the ingredients for the bumbu paste until smooth and cook on the pan for about 5 minutes, stirring often. Add the coconut milk, lemongrass and lime leaf. Bring everything to the boil and simmer for 50 minutes stirring occasionally. Add the chopped tomato and season, simmer for a further 10 minutes.
Meanwhile to make the stuffing, combine the chopped prawns, garlic, soya sauce, chilli powder, parsley, chives and salt. Push and spread the mix well into the cut sides of the prawns. Leave to chill in fridge for about 10 minutes.
Heat 4 tbsp of olive oil in a non-stick frying pan, fry the stuffed prawns, 4 at a time for 30 seconds on each side. Remove from heat and drain on kitchen paper.
Poach the prawns in the samal goreng sauce for 2 minutes. Serve immediately.