Dried Prawn Sambal (sambal Lada Udang Kering)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Indo | Sauces | 6 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 1 | lb | Dried Prawns |
| 1 | Onion | |
| 20 | Fresh red chillies | |
| 1 | T | Salt |
| 1/2 | c | Oil |
| 1/2 | c | Very thick coconut milk |
| type I | ||
| 1/2 | Lemon, juice only |
INSTRUCTIONS
Soak prawns in boiling hot water until they are soft. Rinse and drain, then mince them. Grind onion and chillies until fine. Pound the chillies and onion finely with salt. Heat oil and fry chilli mixture until soft. Add minced prawns and mix well. Then add coconut milk, stirring and bring to boil on medium heat. Reduce heat, allow to simmer until mixture is thick for about 30 minutes. Stir from time to time. Add lemon juice 3 minutes before finishing the cooking. 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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Nutrition (calculated from recipe ingredients)
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Calories: 210
Calories From Fat: 195
Total Fat: 22.2g
Cholesterol: 0mg
Sodium: 1166.3mg
Potassium: 88.3mg
Carbohydrates: 3.5g
Fiber: <1g
Sugar: 1.3g
Protein: <1g