Dried prawn sambal (sambal lada udang keri

Yield: 6 Servings

Measure Ingredient
Stephen Ceideburg
2 ounces Dried prawns
2 Onions, thinly sliced
2 ounces Oil
¼ pounds Fresh chillies, ground
1 Lemon, juice only

Soak prawns in hot water until soft. Rinse and mince. Stir-fry onion in hot oil until golden; add finely ground chillies, salt to taste. Stir and reduce heat. Let simmer until chillies become tender. Add prawns and lemon juice; simmer gently another 10 minutes.

From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson Ltd., Sydney, 1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in the book. S.C.] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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