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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.


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