Crisp coconut sambal (sambal kelapa kering)

6 servings

Ingredients

Quantity Ingredient
Stephen Ceideburg
2 Onions, thinly sliced
2 Fresh red chillies, sliced diagonally
2 tablespoons Oil
1 ounce Ground dried prawns
¼ pounds Desiccated coconut
1 Two-inch piece lemon grass, sliced or:
1 teaspoon Grated lemon rind
Salt, to taste

Directions

Stir-fry onions and chillies in hot oil until soft, then add ground diced prawns, coconut, sliced lemon grass (or lemon rind) and cook on low heat until golden brown, stirring all the time. Add salt to taste. This will keep in an airtight jar for a week.

From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson Ltd., Sydney, 1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in the book. S.C.]

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