|Hot & Spicy Sambal Kim Chiam|
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.
From: Carol Sylva, Rajah Cooking Class 1998 Noosa Hot & Spicy Festival Site
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