Indonesian Liver and Prawns (Sambal Goreng)

Indonesian Liver and Prawns (Sambal Goreng)

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Variations of this spicy dish can be found everywhere in Indonesia, Singapore and Malaysia. Serve with lots of rice.


Serves: 4 

  • 300g beef liver, cut into small pieces
  • 200g prawns, peeled and deveined
  • 1 1/2 cups coconut milk
  • 1/2 cup tamarind juice
  • salt and sugar to taste
  • 5 Chinese long beans, cut into 5cm lengths
  • 1 onion, thinly sliced
  • 1 red chilli, sliced diagonally
  • oil for cooking
  • Spice paste
  • 8 dried chillies, deseeded and soaked to soften
  • 6 shallots
  • 1 stalk lemograss, coarsely chopped
  • 2cm galangal
  • 2 candlenuts (see note)
  • 2cm roasted shrimp paste (belacan)

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Grind all the spice paste in a blender to a smooth paste. Heat a little oil in saucepan and fry the paste until fragrant. Then add the liver and prawns and saute evenly with the paste for a few minutes.
  2. Add the coconut milk and tamarind juice to the pan and stir. Check seasoning and add salt and sugar to taste. Reduce heat and simmer until the gravy thickens. Add the long beans, sliced onions and chilli and cook until it's fairly dry.

Candlenuts and shrimp paste

Candlenuts and shrimp paste are commonly used in Indonesian cooking. You should be able to find them at Asian grocery shops and markets.

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