Prawns in rich coconut sauce

Name: Prawns in rich coconut sauce (Sambal Goreng Udang)
Yield: to serve four to six
Cuisine: Indonesia
Ingredients: 2 Kaffir lime leaves or 1 bay-leaf; 5 kemiri (candlenuts); 5 red chillis; 100 g (3 or 4 oz) mange-tout or sugar peas; 1 slice terasi; a pinch of powdered lemongrass; 5 shallots; 50 g (2 oz) fresh peté beans or peté asin; a pinch of ground laos (galingale); 3 cloves garlic; 1 tsp ground ginger; 750 g (2 lb) large prawns, peeled; ½ cup thick santen (coconut milk—optional); vegetable oil; 2 tbs tamarind water; 1 tsp brown sugar (optional); salt; 1 tsp ground coriander

Sambal Goreng Udang

Preparation info

to serve
four to six

Difficulty
Easy

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

See the introduction to Sambal Goreng Daging.

Ingredients

750 g (2 lb) large prawns, peeled
100 g (3 or 4

Asia
Indonesia
Side dish
Fish course
Pescatarian
South East Asia

Method

Top and tail the mange-tout, and cut the peté beans into two. Peel and slice the shallots and garlic, and pound them together in a cobek or mortar, along with the kemiri, terasi and chillis. Alternatively, put all these ingredients, except the terasi, into a food processor, using the blade for mincing meat. Run the machine until everything becomes a nice smooth paste. Turn this out on to