Red Coconut Sambal
Ingredients
75 g/2 1/2 oz/1 cup fresh grated
or desiccated coconut
1 teaspoon salt
1 teaspoon chilli powder or to taste
2 teaspoons paprika
2 teaspoons pounded Maldive fish or dried prawns
1 small onion, finely chopped
2 tablespoons lime or lemon juice
If using desiccated coconut, sprinkle with
3 tablespoons hot milk or water and toss to moisten.
Directions
Combine all ingredients in a bowl and mix well, rubbing ingredients together. Serve in a small bowl, and if liked add a fresh chilli, finely chopped.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)