* 1 medium onion, chopped finely
* 2 tablespoons of ghee
* 400g king prawns, peeled and deveined
* 1 can of coconut milk
'''Marinade'''

* 1 x 170g can 'Amocan' seasoned shrimp paste (Sambal Udang Kering)
* 2.5 cm fresh ginger root, peeled and julienned
* 5 cloves Garlic, peeled and crushed
* Juice and zest of 2 limes
* 2 tablespoons of jaggery
* Splash of nam pla
* Splash of light soy sauce
* 1 teaspoon of crushed chipotles, including seeds. Not very Vietnamese, but added for the smoky flavour. The sambal is already quite hot
* 4 or 5 whole star anise 'flowers'
'''Garnish'''

* Handful of spring onions, chopped
* Coriander leaves, chopped

===Method===
* If the jaggery is hard, soften by adding a little water and microwaving for a few seconds.
* Mix the marinade ingredients together and whisk so the sugar is dissolved and combined into the marinade.
* Add the prawns, stir and refrigerate for 3 or 4 hours if you are able.
* Heat the ghee in a wok and fry the onions gently for 5 minutes.
* Add the prawns and marinade and heat for 5 minutes, stirring often.
* Pour in the coconut milk and heat for another 5 minutes.
* Serve sprinkled with chopped spring onions and coriander leaves.

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