Sambal Udang Terung Mak Tok/ Gramma's Aubergine Chilli Prawn.

250 g prawn-cleaned
1 cup fresh chilli paste
1/2 cup dried chilli paste
A small cube of belacan-optional*
1 large aubergine - sliced into 2 cm thick **
1 cup thick coconut milk
1 onion-chopped
3 garlic-chopped
3 tbsp tamarind juice
2 tbsp cooking oil
salt & sugar to taste

-Heat oil sauteed onion and garlic till fragrant, add chillie paste
-Add dried and fresh chilli paste cook till oil separetes.
-Meanwhile, deep fried sliced aubergine till brown.*** drain well.
-Add in coconut milk, tamarind juice salt sugar let it boil for 5 minutes
-Add prawn, let it cook for further 5-8 mins depends on your prawn size.
-Just before turn off the fire, add in fried aubergine.
-Serve hot with jasmine rice.

*if using, grind together with fresh or dried chilli.
*my grandma peel the aubergine, i didnt because i want it to hold it shapes.
***i just brown with a tablespoon of oil in a non stick pan. (photo below)

VIOLA!