1Season prawns with salt and set aside.
2Blend garlic, turmeric, chilli, candlenuts and salt until fully combined.
3In a preheated pan, heat oil until hot and fry prawns until pink on both sides. Remove and set aside.
4Using the same pan, add oil if needed and fry blended ingredients until fragrant. Add in prawns and cook stirring until well blended with spices.
5Season with salt to taste.
6Serve dish garnished with shredded turmeric leaves and fried shallots.
The intense flavour develops after a day which means it can be made ahead, leaving you time for other last minute chores.
Text: Sa’idah Sheikh Jaffar / Photo: Chris Leong / Styling and recipe: Cindy Khoo