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Hot & Spicy Sambal Kim Chiam
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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
    Dressing:
  • 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.

    From: Carol Sylva, Rajah Cooking Class 1998 Noosa Hot & Spicy Festival Site
    Posted By: Rob Middenway" rob@livelink.com.au, Via: Rec.Food.Recipes
    Post Date: ???

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