Sambal Udang (hot sauce prawn)

As promised, here it is! Hot sauce prawn, Balinese style.  When you’ve got bumbu bali, the possibilities are endless.

INGREDIENTS

• 5-7 large prawns
• 1 1/2 tbsp bumbu bali
• 1 tbsp palm sugar
• 2 Balinese chilis
• 1 green pepper, sliced
• 1 onion, sliced
• 2 kaffir lime leaves
• 1 cup coconut milk
• 2 tbsp coconut/palm oil
• salt & pepper
• 1 whole lime to marinade

DIRECTIONS

1. Marinate shrimp in salt, pepper and lime and cool in the fridge for 1 hour.
2. Fry cooled shrimp mix in 2tbsp of oil.  You will know the prawns are ready when they turn red in colour.
3. Add chilis, green pepper and onions.
4. Add 1/2 cup of coconut milk.
5. Add 1 1/2 tbsp of bumbu bali, palm sugar and kaffir lime leaf.
6. Add the rest of the coconut milk (1/2 cup), salt and pepper.
7. Simmer until the sauce is thick.
8. Serve.