Many South African recipes are spiced up by sambals such as these that the Malayan immigrants brought to the country. Add it to grilled meats, soups and stews, seafood dishes and even over rice.
- 1 1/2 cups vegtable oil
- 4 medium onions, finely chopped
- 6 tablespoons finely grated root ginger
- 1 cup tomato paste
- 2 chicken stock cubes
- 6 ounces peeled dried prawns (or shrimp)
- 3 ounces tiny dried prawns (or shrimp), ground to a powder
- 1 tablespoon hot red chile
Heat the oil in a sauce pan and fry the onions and ginger for 10 to 15 minutes until the onions are goldern. Stir in the tomato paste and mix throughly. Crush the chicken stock cubes and add them to the pan, without water. Stir to mix. Simmer, stirring frequently, for 3 minutes. Add both lots of prawns (shrimp) and stir for 1 minute. Add the chile powder and throughly blend in. Cook for 2 more minutes, stirring constantly. Take care not to burn the mixture at this stage. Remove from the heat and let stand for about 1 hour or until the sambal has cooled down. Transfer to a storage jar and keep in a cool place until required.