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Sambal goreng (chilli stir-fried vegetables and prawns)
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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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