Name: Sambal Goreng Udang
Ingredients: 32 sm Prawns; cleaned, shelled; ; and deveined (800; ; g); 4 tb Onion; sliced (60 g); 40 g Ginger; 40 g Onion; 40 g Garlic; 120 g Red chilli paste; 60 ml Tomato puree; 10 Cm galangal slice; (or substitute; ; ginger); 10 Cm lemon grass; 4 Salam; 60 ml Tomato ketchup; 40 ml Oil; Salt and pepper to taste; 4 Green chillies; diced; 4 Red chillies; cut into pieces; 2 Onions; sliced and fried

CATEGORY	CUISINE	TAG	YIELD
		Femina, Femina2, Relishes	4	servings

INGREDIENTS

32	sm	Prawns; cleaned, shelled
		; and deveined (800
		; g)
4	tb	Onion; sliced (60 g)
40	g	Ginger
40	g	Onion
40	g	Garlic
120	g	Red chilli paste
60	ml	Tomato puree
10		Cm galangal slice; (or substitute
		; ginger)
10		Cm lemon grass
4		Salam
60	ml	Tomato ketchup
40	ml	Oil
		Salt and pepper to taste
4		Green chillies; diced
4		Red chillies; cut into pieces
2		Onions; sliced and fried

INSTRUCTIONS

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.
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