Coconut And Mixed Fruit Sambal Recipes

COCONUT AND MIXED FRUIT SAMBAL

Coconut and Mixed Fruit Sambal image

Sambals are an important side dish to accompany a good curry. They not only add flavour and texture to a meal, they taste wonderful in their own right. No curry is complete without a sambal or two. This requires no cooking and is ready in minutes. You can still serve mango chutney or minted yogurt as well if you like.

Provided by Brian Holley

Categories Asian

Time 5m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup desiccated coconut
1 apple, diced
1 tomatoes, seeded and diced
6 dates, stoned and chopped
1/4 cup sultana, chopped
1 scallion, chopped
1 cup coconut milk
1/4 cup light cream
salt (to season)

Steps:

Add all of the dry ingredients to the coconut in a bowl stir in the coconut milk and cream,allow to stand till the coconut is moist and stir in salt to taste.
Simple.

Nutrition Facts : Calories 233.3, Fat 14.8, SaturatedFat 12.5, Cholesterol 6.6, Sodium 62.9, Carbohydrate 26.2, Fiber 3.4, Sugar 20.7, Protein 2.7

PRAWN SAMBAL

Prawn Sambal image

This is one of the easiest way to prepare sambal prawn in Singapore. Try it! Remember not to overcooked the prawns.

Provided by Kim Ong

Categories Curries

Time 27m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

100 g small shrimp, shelled and deveined
6 shallots
1 clove garlic, pounded with shallots (use a mortar, can also use blender)
1 teaspoon sambal chili paste
1/4 teaspoon salt
1 tablespoon oil
100 ml coconut milk (from 50g grated coconut)
1 tablespoon tamarind pulp
1/4 cup water, mixed with tamarind
1 teaspoon msg or 1 teaspoon sugar

Steps:

Mix the pounded ingredients with the chilli paste and salt.
Heat oil in saucepan.
Fry pounded ingredients until fragrant.
Add prawns.
Stir for 1 minute.
Add coconut milk, tamarind juice and MSG.
Bring to boil.
Serve hot with steamed white rice.

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