Sambal Goreng Udang Kering (Spiced Dry Prawns)

Ingredients:
• 450g (1 lb) prawns (shrimps)
• 1 teaspoon salt
• 2 tablespoon vegetable oil
• 2 cloves garlic, peeled and finely chopped
• 1 teaspoon galangal (laos), ground
• ½ teaspoon lemon grass (serai), ground
• 1 pea-size dried prawn (shrimp) paste (terasi)
• 1 tablespoon coconut, desiccated or freshly grated
• 2 teaspoon sambal oelek

Preparations:
• With shells intact, sprinkle prawns with salt and boil in water. Remove and leave to cool, then peel. Set aside.
• Heat oil and sauté garlic, galangal and lemon grass. Add prawns, dried prawn paste and coconut. Stire continuously and fry until coconut becomes lightly brown.
• Add sambal oelek and fry for 5 minutes more. Serve.

Cook Indonesian