Sambal goreng udang
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 32 | smalls | Prawns; cleaned, shelled |
| ; and deveined (800 | ||
| ; g) | ||
| 4 | tablespoons | Onion; sliced (60 g) |
| 40 | grams | Ginger |
| 40 | grams | Onion |
| 40 | grams | Garlic |
| 120 | grams | Red chilli paste |
| 60 | millilitres | Tomato puree |
| 10 | Cm galangal slice; (or substitute | |
| ; ginger) | ||
| 10 | Cm lemon grass | |
| 4 | Salam | |
| 60 | millilitres | Tomato ketchup |
| 40 | millilitres | Oil |
| Salt and pepper to taste | ||
| 4 | Green chillies; diced | |
| 4 | Red chillies; cut into pieces | |
| 2 | Onions; sliced and fried | |
Directions
GRIND FOR THE SAMBAL PASTE
FOR THE GARNISHING
HEAT 40 ml oil in a wok. Add the sliced onion and the prawns. Saut‚ for one minute.
Add sambal sauce to the prawns and toss for five minutes or till done.
Remove from heat.
Serve garnished with saut‚ed onion, diced red chilli and green chilli.
To prepare the sambal sauce: Heat oil in a wok. Add the sambal paste and all the remaining ingredients. Keep stirring for 30 minutes. Add salt and pepper to taste.
Remove from heat.
When cool, store in an airtight jar in a refrigerator.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.