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Prawn sambal

Nothing beats making your own sambal! This recipe is accessible, yet deliciously rich in flavour.

Creation by Soenil Bahadoer, restaurant De Lindehof**, Nuenen.

Makes 500g.

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Allergens and dietary requirements

  • Crustaceans
  • Sulphite
  • Soy
  • Gluten
  • Pescetarian

Ingredients

100
g
dried prawns
100
g
onion
4
cloves
garlic
3
red peppers
10
g
kencur, fresh
20
g
galangal root, cut in small slices
2
leaves
Indonesian bay leaves
1
tsp
trassi (shrimp paste)
100
ml
neutral oil
150
g
tomatoes, finely cut
2
tsp
sugar
as needed
salt
as needed
ketjap

Scale recipe

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