Sambal Goreng Udang (Prawns In Rich Coconut Sauce)
Ingredients:
750 g (2 lb) large prawns, peeled
100 g (3 or 4 oz) mange-tout or sugar peas
50 g (2 oz) fresh pete beans or pete asin
5 shallots
3 cloves garlic
5 kemiri (candlenuts)
1 slice terasi
5 red chillis
1 tsp ground ginger
1 tsp ground coriander
A pinch of powdered lemongrass
A pinch of ground laos (galinger)
2 Kaffir lime leaves or 1 bay-leaf
2 tbs tamarind water
1 tsp brown sugar (optional)
Salt
1/2 cup thick santen (coconut milk-optional)
Vegetable oil
Top and tail the mange-tout, and cut the pete beans into two. peel and slice the shallots and garlic, and 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 a plate, with a spoon crush the terasi and mix it well with the paste. Mix in all the ground ingredients. Heat the oil in a wok or saucepan. When hot, put in the paste and stir-fry for 2 minutes. Add the prawns and pete and stir. Pour in 1 cup of water, and the tamarind water, add salt and sugar, and let it all cook for 6 minutes. put in the mange-tout and the santen (if you are using it), and continue to simmer until the mixture is almost boiling. Stir continuously for 2 or 3 minutes. Serve hot.
