Malaysian Spicy Belacan Prawns

Ingredients:

2 lbs. fresh prawns
1 bunch fresh coriander leaves or scallions
salt and pepper to taste
2 tbsp. oil

To be processed into a fine paste:
2 cm. galangal or fresh ginger (chopped)
3 shallots (chopped)
1 stalk lemongrass (chopped)
3 dried chilli (soak in hot water before use)
1 clove garlic (chopped)
1 tsp. roasted belacan

Procedure:

Process all the ingredients listed into a food processor and set aside. Heat wok and drizzle oil in wok. When wok is hot enough, add the mixture into the wok. Stir fry until fragrant (caution: do not burn). Add prawns to mixture. Add half coriander or scallions. Add salt and pepper. Remove prawns when they turn translucent and arrange on platter. Sprinkle remaining coriander or scallions on prawns. Serve immediately

TIP: Belacan must be roasted before use otherwise it will impart a rather bitter flavor. You can dry roast it in a pan (make sure area is well ventilated as smell is pungent) or you can toast it in a toaster oven on aluminum foil.