Sambal Goreng Udang

Recipe Ingredients

32 lbs	14528g / 512oz	Prawns - cleaned, shelled (small) and deveined
4 tablespoons	60ml	Onion - sliced
		Sambal Paste
40		Ginger
40		Onion
40		Garlic
120		Red chile paste
60		Tomato puree
10		Galangal slice - (or substitute ginger)
10		Lemon grass
4		Salam
60		Tomato ketchup
40		Oil
		Salt and pepper to taste
		Garnish
4		Green chiles - diced
4		Red chiles - cut into pieces
2		Onions - sliced and fried

Recipe Instructions

HEAT 40 ml oil in a wok. Add the sliced onion and the prawns. Saute for one minute.

Add sambal sauce to the prawns and toss for five minutes or until done. Remove from heat.

Serve garnished with sauteed onion, diced red chile and green chile.

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.

Source:
"Indian Cookery: A Practical Guide" by Dharamjit Singh

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