Prawns in rich coconut sauce

Sambal Goreng Udang

Preparation info
  • to serve

    four to six

    • Difficulty


Appears in

By Sri Owen

Published 1980

  • About


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


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