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

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Tempo de preparação 25min

Tempo total 30min

Porções 4 portions

Ingredientes

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

Nutrição: por 1 portion
Energia: 550.7 kcal / 2312.9 kJ
Proteína: 31.2 g
Gordura: 34.7 g
Hidratos de carbono: 24.3 g
Fibra: 10.9 g
Gordura saturada: 7.6 g
Sódio: 1208.4 mg