Malaysian Sambal Prawns

Marinate the shelled and deveined prawns with 1 teaspoon of salt and 1/2 teaspoon of turmeric powder. Set aside while you prepare the sambal paste.

Drain the soaked dried red chilies. In a food processor or blender, combine the drained chilies, shallots, garlic, toasted belacan, toasted candlenuts (if using), sliced lemongrass, and sliced galangal. Add a splash of water (about 1/4 cup) if needed to help blend into a smooth, thick paste.

Heat 1/2 cup of cooking oil in a wok or large pan over medium heat. Add the thinly sliced onion and sauté until softened and translucent, about 3-5 minutes. Add the blended sambal paste to the wok.

Reduce the heat to medium-low. Stir-fry the sambal paste continuously, allowing it to 'pecah minyak' (break oil) – this means the oil separates from the paste and rises to the surface, indicating it's properly cooked and fragrant. This crucial step can take 15-20 minutes, stirring occasionally to prevent burning and ensure even cooking.

Once the sambal paste is cooked and fragrant (pecah minyak), stir in the strained tamarind juice, palm sugar, and salt. Mix well and cook for another 2-3 minutes until the sugar dissolves and the sauce thickens slightly. Taste and adjust seasoning as needed (more sugar for sweetness, salt, or tamarind for tang).

Increase heat to medium-high. Add the marinated prawns to the wok and toss them gently to coat evenly with the sambal. Cook for 3-5 minutes, or until the prawns turn pink and are just cooked through. Be careful not to overcook them, as they can become rubbery.

Stir in the fresh lime juice. Give it a final gentle stir. Remove from heat immediately. Serve hot with steamed white rice, or alongside other Malaysian dishes.