Sambal Belimbing Recipe

Sambal Belimbing Recipe

8 to 10 belimbing

200g small prawns, peeled and de-veined

1 cup coconut cream, squeezed from 1 grated coconut (do not add water)

2 red chilies

¼ to ½ teaspoon salt

4 tablespoons vegetable oil

Rempah Titek:

1 tablespoon shrimp paste or belachan

6 candlenuts or buah keras

10 shallots, peeled

Method:

Blanch belimbing (a sour fruit indigenous to this region) in boiling water to remove excess sourness.  Wash and drain well and cut along the diagonal into rounds.  Slice chilies into rounds cut on the diagonal.  To make rempah titek, pound or grind shrimp paste, candlenuts and shallots until fine.  Heat the oil and stir fry rempah titek for 2 to 3 minutes over medium heat until fragrant and oil exudes.  Add prawns and stir fry briefly before adding coconut cream; stir continuously to prevent lumps forming.  When coconut cream boils, turn heat to medium and add belimbing.  Stir well until prawns and belimbing are cooked.  Add salt and chilies, stir twice and turn off heat.