Prawn balchao

Method

1. 1 Soak dried chilies in vinegar for 20 minutes, then blend them with garlic, ginger, and star anise to make balchao sauce.
2. 2 Marinate the shrimp with salt for 10 minutes, then stir-fry quickly for 2 minutes, and set aside.
3. 3 Fry the onions in oil for 6 minutes until golden brown.
4. 4 Add the balchao sauce and stir-fry over low heat for 8 minutes until fragrant and the oil is released.
5. 5 Add tomatoes and palm sugar, cook for 5 minutes, then add shrimp and stir for 3 minutes before turning off the heat.