Simple Dry Tempe (tempeh) and Prawn Curry Recipe - Indonesian Favourite

I was wondering how the tempeh taste would be liked if I cook it with curry powder. Then I went ahead and experimented with this dry curry tempe with prawns recipe. I added prawns to this tempe (tempeh) dish so that it would have a little natural sweetness taste in it. Luckilly, the end result turned out quite good and my kids love it too! LOL!

Ingredients
Tempe, 1 pc, cut into bite sizes
Onion, 1 pc, cut into rings
Ginger, 3 slices, cut into strips
Prawns, 300gms, trim legs, head and tail
Curry Powder, 2 tablespoons, add water to make into a paste
Chilly powder (optional), 1 teaspoon, add to curry and water to make a paste
Serai (lemongrass), 2 pcs, smashed
Santan (coconut milk, optional), ½ cup
Salt to taste

Deep fry tempe in hot oil until it turn a little golden brown in colour. Drain away excess oil and put aside. Put 1 teaspoon of vegetable oil in wok and sauté onions until fragrant. Add in the ginger and lemongrass. Stir fry for a short while. Add curry/chilly paste. Pour the santan (coconut milk) into the wok. Throw in the prawns and stir fry for around 2 minutes. Add salt to taste, fried tempe and a little water if the dish is too dry. Serve with steamed rice or bread (rotis) while still hot.