Sambal goreng (chilli stir-fried vegetables and prawns)
TM31 TM5 TM6

Sambal goreng (chilli stir-fried vegetables and prawns)

4.4 (5 ratings)

Ingredients

  • 3 pieces dried soy bean curd, cut into pieces (3 cm - see Tip)
  • warm water, for soaking
  • 50 g vermicelli noodles, cut into lengths (approx.10 cm)
  • 150 - 200 g firm tofu, cut into slices (1 cm)
  • 150 - 200 g tempeh, cut into slices (1 cm)
  • 30 g vegetable oil, plus extra for shallow frying
  • 4 garlic cloves
  • 100 g brown onion, cut into quarters
  • 20 g small dried anchovies, rinsed (see Tip)
  • 100 g coconut milk
  • 100 g water
  • 20 g tamarind paste
  • 2 - 4 fresh long red chillies, trimmed, deseeded if preferred and cut into slices
  • 2 - 4 fresh long green chillies, trimmed, deseeded if preferred and cut into slices
  • 50 g carrot, cut into julienne
  • 50 g potato, cut into julienne
  • 200 g green beans, sliced diagonally
  • 150 g medium raw prawns, peeled
  • ½ tsp salt

Nutrition
per 1 portion
Calories
2312.9 kJ / 550.7 kcal
Protein
31.2 g
Carbohydrates
24.3 g
Fat
34.7 g
Saturated Fat
7.6 g
Fibre
10.9 g
Sodium
1208.4 mg

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