Sambal Udang - cooking recipe

Ingredients

10 shallots, peeled and chopped
4 fresh cayenne peppers, chopped
4 Thai red chili peppers, chopped
5 garlic cloves, chopped
1 lemongrass, finely sliced
2 teaspoons chili powder
1 teaspoon turmeric
1 teaspoon shrimp paste
1 1/2 teaspoons lemon juice
1 1/2 tablespoons olive oil
1 teaspoon salt
300 g condensed tomato soup
300 g prawns, peeled and deveined

Preparation

Place the shallots, chilies, garlic, lemongrass, chili powder, turmeric, lemon juice and shrimp paste into a blender and blend to a smooth paste. Add a little olive oil to assist blending if required.
Heat the olive oil and stir fry the chili mixture for about 15 minutes, adding a little hot water if required. Add the canned soup and a further 1/2 can of water. Mix well, bring to the boil and simmer for 10 minutes.
Stir fry the prawns in a little olive oil in a small fry pan for about 2 minutes. Then add to the sambal, mix well, season with a little freshly ground black pepper and serve with fresh French bread.