Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Asian >> Sambal Kim Chiam

Print this Recipe    Sambal Kim Chiam

Hot & Spicy Sambal Kim Chiam

100 grams dried lily buds (kim chiam) for 200 grams watercress leaves
150 grams medium, cooked prawns (shrimp)
1/2 small spanish (red) onion, thinly sliced
1 lebanese cucumber, chopped
1/4 cup (60ml) coconut cream
1 red chilli, seeded and sliced
80 grams vietnamese mint

1 tablespoon palm sugar
1 tablespoon fish sauce or thin soy sauce
1 teaspoon sambal oelek
1/2 teaspoon shrimp paste, dry roasted
juice of 1 lime

The lily buds should resemble thick, brown string. Soak them in
water for 30 minutes, rinse and boil in enough water to cover for
20 minutes, or until the water evaporates. When cool, tie the buds
in knots. Shell the prawns (shrimp), leaving the tails on. Soak
the onion in water for 5 minutes. Drain.

Mix the sugar and fish sauce together until the sugar has dissolved.
Blend together with the remaining dressing ingredients. Place the
lily buds in a bowl with the cucumber, coconut cream and salad
dressing. Add the prawns(shrimp) and toss. Serve garnished with
the onions, chillies and Vietnamese mint.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.