Sambal goreng (chilli stir-fried vegetables and prawns)

Name: Sambal goreng (chilli stir-fried vegetables and prawns)
Prep time: 25 min
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Ingredients: 3 pieces dried soy bean curd; warm water; 50 g vermicelli noodles; 150 - 200 g firm tofu; 150 - 200 g tempeh; 30 g vegetable oil; 4 garlic cloves; 100 g brown onion; 20 g small dried anchovies; 100 g coconut milk; 100 g water; 20 g tamarind paste; 2 - 4 fresh long red chillies; 2 - 4 fresh long green chillies; 50 g carrot; 50 g potato; 200 g green beans; 150 g medium raw prawns; ½ tsp salt

3.7 (9 ratings)

Difficulty easy

Preparation time 25 min

Total time 30 min

Serving size 4 portions

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