Udang Kemangi

~Udang Kemangi
Spicy jumbo prawns, chilli tomato sambal, sweet basil and long beans.

Ingredients:
6 pcs   Jumbo Prawns, butter fried, seasons with salt
           – pepper and lime juice.
7 gr.    Shallots, peeled, thin sliced.
5 gr.    Garlic, peeled, thin sliced.
4 gr.    Red chilli, seeded, sliced.
60 gr.  Fresh tomato, peeled & sliced.
60 gr.  Sambal manis (see recipe)
1 tsp    Black pepper, cracked.
7 gr.    Fresh Kemangi leave (sweet basil)
           Salt - to taste
           Chicken stock / other stock (optional)
60 gr.   Sautéed long bean



Methods:* Fry the prawn in a hot oil to half cooked and set aside
* Heat oil in a pan, add shallots, garlic, red chilli, fry until aromatic
* Put in the fried prawns and fresh tomato, sweet sambal and black pepper. 
   Continue to stir fry for ± 5 minutes.
* Seasons with salt, pour some stock if necessary
* Add the sweet basil (kemangi leave) last minute while stirring.
* Take out from fire and served immediately with sautéed long bean


Sambal Manis(Sweet Sambal - 750 gr)

Ingredients:50 cc. Vegetable oil, for sautéing
150 gr. Shallots, peeled, roughly cut
50 gr. Garlic, peeled, roughly cut
250 gr. Red chilli, seeded, roughly cut
250 gr. Fresh tomato, roughly cut
10 gr. Shrimp paste, roasted
100 gr. Tomato ketchup  ( optional)
20 gr. Palm sugar
10 gr. Salt
25 gr. Hot chilli



Methods:
* Heat oil in a pan, add shallots, garlic, red chilli, hot chilli and stir-fry until aromatic, then add fresh tomato, shrimp paste and palm sugar.  Continue to stir for ± 5 minutes.  Take out from fire and leet cool.
* Blend in food processor until smooth.
* Cook again in a pan and add tomato ketchup. Season with salt and cook about another 10 more minutes.