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Method:
Heat oil in a large frying pan and fry
onions very slowly, stirring occasionally until soft, transparent and
fragrant. It is important to fry onions slowly as all the liquid
in the onion must evaporate so that the sambol can keep better and
longer. When the onion is golden brown, add chili powder,
'prawns in spices' and vinegar. Stir thoroughly, cover and
simmer for 10 minutes. Uncover pan and continue simmering,
stirring occasionally, until liquid evaporates and oil starts to
separate from other ingredients. Season to taste with salt.
Remove from heat, stir in sugar and allow to cool before putting in a
clean dry jar. Use in small quantities.
Note: If a hotter
sambol is preferred, increase quantity of chili powder. Chili
sambol is a popular accompaniment to rice and curry. Thanks to
convenient canned 'prawns in spices' (sold in Chinese food stores)
this simplified version can be prepared in a fraction of the time it
takes to make the original recipe, but it taste as good.
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