6 pcs bean curd (quartered)
300g shrimps (shelled and deveined)
1 large onion (peeled and sliced)
1/3 cup water mixed with 1 tbsp of tamarind paste (discard the seeds)
4 tbsp cooking oil
6 red chillies
1 large onion
1 tsp toasted belacan
1 tsp caster sugar
½ tsp salt
- Heat up a non-stick skillet with 4 tbsp of cooking oil, pan-fry the bean curd until golden brown. Remove and set aside.
- Use the remaining oil to saute the blended spices until fragrant.
- Add in shrimps, sliced onion, tamarind juice and seasonings and bring to a boil.
- Add in fried bean curd, stir to combine and continue to simmer until the sauce become thicken.
- Dish out and serve.