1. De-stem the red chillies and roughly chop. Finely chop the small onion.

2. If you are using dried prawns, soak in hot water until it softens. Remove any loose shells or impurities. Hand strain all water from the prawns. You can also use small cooked prawns. In the latter case, clean and de-vein the prawns as much as you can. (Note: Avoid dried small prawns / chevrettes that have been artificially coloured).

3. In proportion, use part of the chopped red chillies, small prawns, crushed ginger and finely chopped onion and finely blend in a food processor into a smooth paste. Add some vinegar and lemon juice to form a paste in the blender. You may also use a little hot water if the blender does not blend the mix into a paste.

4. Open all windows as the chilli / prawn mix will emanate a very strong aroma when cooked. In an open casserole pan (a wok is ideal), over high heat put in 8 tablespoons of vegetable oil. Allow the oil to heat up until very hot but not burning. Stir in the smooth mazavaroo paste and stir fry to cook the prawns and chillies. Stir constantly to avoid burning the paste. You may season the mixture to taste with salt. Allow the moisture in the paste to evaporate, then cook for another minute. Remove from heat and allow to cool. 

5. Store in small glass jars in fridge. It is recommended to freeze the mazavaroo for long term storage. You may then defrost individual small jars in the microwave (5 minutes or more depending upon the size of the jars) for immediate use. Cover loosely with plastic wrap or kitchen paper to avoid spilling. Remove metal lids when defrosting. Store in the fridge after. 

6. Enjoy. This mazavaroo is an excellent appetiser to accompany rice dishes.

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