Sambal Goreng Udang: Fried Chili Prawns

I get a lot of my Asian recipes from an old cookbook that I’ve used for years called the All Asian Cookbook by Jacki Passmore

Last night I made fried chili prawns (Sambal Goreng Udang). This is a quick, super easy and tasty dish. I served it with basmati rice and steamed spinach but it could also be included in a larger Indonesian

rijstafel or served as a tapas.

1 pound large raw prawns in shells
2 small tomatoes
1 1/2 tablespoon oil (I use canola but the recipe calls for peanut oil)
2 cloves garlic (I used 5) (crushed)
1 medium onion, finely chopped
1 inch ginger (finely minced)
2-3 fresh red chilis
2 teaspoons chili powder
1 whole lemon grass stalk
2/3 cup thin coconut milk
2 tablespoons tamarind water made with 1/2 teaspoon tamarind (I used one tablespoon white vinegar instead)
spring onions, chopped

Peel and devein prawns. Finely chop onion and tomato. Heat oil in a wok or sauce pan and fry onion and garlic until soft. Add prawns and cook for 2 minutes. Add tomato, ginger, red chilis, chili powder, lemon grass, salt and pepper. Cook for about 3 minutes stirring occasionally. Turn down heat, pour on coconut milk and simmer for 3 minutes. Strain tamarind (in my case vinegar) and add liquid. Garnish with green onion. Ta da! You’re done.


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Filed under Asian - Curries, Recipes

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