Title: Crisp Coconut Sambal (Sambal Kelapa Kering)
Categories: Indonesian Condiment
Yield: 6 Servings

		Stephen Ceideburg
2		Onions, thinly sliced
2		Fresh red chillies, sliced diagonally
2	tb	Oil
1	oz	Ground dried prawns
1/4	lb	Desiccated coconut
1		Two-inch piece lemon grass, sliced or:
1	ts	Grated lemon rind
		Salt, to taste

Stir-fry onions and chillies in hot oil until soft, then add ground diced prawns, coconut, sliced lemon grass (or lemon rind) and cook on low heat until golden brown, stirring all the time. Add salt to taste. This will keep in an airtight jar for a week.

From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson Ltd., Sydney, 1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in the book. S.C.]

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