DRIED PRAWN SAMBAL (SAMBAL LADA UDANG KERING)

      Title: DRIED PRAWN SAMBAL (SAMBAL LADA UDANG KERING)
  Categories: Sauces
       Yield: 6 Servings
  
            Stephen Ceideburg
       1 lb Dried Prawns
       1 lg Onion
      20    Fresh red chillies
       1 tb Salt
     1/2 c  Oil
     1/2 c  Very thick coconut milk
            -(type I)
     1/2    Lemon, juice only
  
   Soak prawns in boiling hot water until they are soft. Rinse and
   drain, then mince them. Grind onion and chillies until fine. Pound
   the chillies and onion finely with salt. Heat oil and fry chilli
   mixture until soft. Add minced prawns and mix well. Then add coconut
   milk, stirring and bring to boil on medium heat. Reduce heat, allow
   to simmer until mixture is thick for about 30 minutes. Stir from time
   to time. Add lemon juice 3 minutes before finishing the cooking.
   
   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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