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

3.8 10 ocen

Przygotowanie 25 min

Czas całkowity 30 min

4 portions

Składniki

dried soy bean curd cut into pieces (3 cm - see Tip)
3 pieces
warm water for soaking
vermicelli noodles cut into lengths (approx.10 cm)
50 g
firm tofu cut into slices (1 cm)
150 - 200 g
tempeh cut into slices (1 cm)
150 - 200 g
vegetable oil plus extra for shallow frying
30 g
garlic cloves
4
brown onion cut into quarters
100 g
small dried anchovies rinsed (see Tip)
20 g
coconut milk
100 g
water
100 g
tamarind paste
20 g
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
2 - 4
carrot cut into julienne
50 g
potato cut into julienne
50 g
green beans sliced diagonally
200 g
medium raw prawns peeled
150 g
salt
½ tsp