3 eggs boiled and peeled
250 g prawns shelled
1 onion sliced
20 dry chili (depending on preference)
5 cloves garlic
1 small piece of shrimp paste
2 tbsp tamarind juice
1 cup water
1/4 cup oil
1 tsp brown soft sugar
Salt to taste
Blend dry chili, garlic and shrimp paste with 1/2 cup of water into fine paste. I like my sambal spicy so I have added 20 dry chili.
In a pan, pour oil add onion and saute for a minute, now add in the blended chili paste and pour balance 1/2 cup of water and let it boil and thicken. The oil will be floating at this moment, you can skim out the excess oil before serving but do not reduce the oil before everything cook as you won't be getting perfect sambal.
Add in egg and prawn, pour tamarind, sugar and salt accordingly. Do not over cook the prawns, just let it turn pink and its ready to be served.
Do try and let me know how it turned out.