Name: Prawns/Shrimp in Rich Coconut Sauce (Sambal Goreng Udang)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: For 6–8 people
Cuisine: Indonesia
Ingredients: 1 tsp paprika; ½ tsp salt, or more to taste; 2 kaffir lime leaves, or lemon or bay leaves; 2 ripe tomatoes, peeled and chopped; 3 shallots or 1 small onion, chopped; 1 kg/2 lb frozen king prawns/jumbo shrimp, thawed completely; 1 tsp shrimp paste (optional); 3 large red chillies, de-seeded and chopped; 5-cm/2-inch piece of fresh ginger root, peeled and sliced; 2 cloves garlic; 2 candle nuts or macadamia nuts or blanched almonds chopped (optional); 1 tsp ground coriander; 112 g/4 oz/1 cup creamed coconut, chopped; 420 ml/15 fl oz/2 cups hot water; 1 tbsp tamarind water or lemon juice; 2 tbsp olive or peanut oil; 2 tbsp cold water; 5-cm/2-inch piece of fresh lemon grass

Preparation info

For
6–8
people

Difficulty
Easy
Ready in
35 min

Appears in

The Rice Book

By Sri Owen

Published 1993

About

Prawns/shrimp cooked this way are popular all over Indonesia and Malaysia, and are of course always eaten with rice; flavours, textures and colours of the rice and prawns complement each other precisely. Like Rendang, this is one of the fundamental South-East Asian dishes, and I therefore include it in all my books.

In London, I make this with frozen king prawns/jumbo shrimp from the supermarket, peeled, de-veined, partly pre-cooked. This cuts