Pound the lemongrass then blend fine the ingredients then with 5 tbsp of oil saut the finely blended till its fragrant about 10 or more minutes (add more oil if its too dry) and stir fry till there are excess oil bubbling.
Add the half of the tamarind paste and water mixture and mix well then add all the pounded fine and coarse peanut and mix well,
Add salt and sugar, it should taste lightly salty and more sweet (balance to your own preference) then it it simmer till its bubbling and excess oil start to show on TOP of the sauce about 5 more minutes (Make sure the bottom dont burn, Low to medium heat) off heat and set aside.
Wash and trim the river prawn then cut and slit into half, cook pasta as usual with added lightly crush Lemongrass then drain set aside
Season the river prawn with curry powder and salt and sugar mixture and add 2 crushed lemongrass to the sauce and sprinkle some oil then baked at 200 C for 20 to 25 minutes (or longer depending on the size of the prawn)at lower rack on the river prawn till its cook..
Removed the cooked river prawn add in the cooked lemongrass flavoured pasta and mix well then serve.
