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  Recipe Home » Sauces » Crisp Coconut Sambal (Sambal Kelapa Kering)
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  Crisp Coconut Sambal (Sambal Kelapa Kering)
  Category: Sauces
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 307
Ingredients:
Stephen Ceideburg
2 Onions, thinly sliced
2 Fresh red chillies, sliced diagonally
2 tbsp Oil
1 oz Ground dried prawns
1/4 lb Desiccated coconut
1 Two-inch piece lemon grass, sliced or:
1 tsp Grated lemon rind
Salt, to taste
Instructions:
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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