Sambal Udang

• 10 shallots, peeled and chopped
• 4 fresh cayenne peppers, chopped
• 4 Thai red chili peppers, chopped
• 5 garlic cloves, chopped
• 1 lemongrass, finely sliced
• 2 teaspoons chili powder
• 1 teaspoon turmeric
• 1 teaspoon shrimp paste
• 1 1/2 teaspoons lemon juice
• 1 1/2 tablespoons olive oil
• 1 teaspoon salt
• 300 g condensed tomato soup
• 300 g prawns, peeled and deveined

1. Place the shallots, chilies, garlic, lemongrass, chili powder, turmeric, lemon juice and shrimp paste into a blender and blend to a smooth paste. Add a little olive oil to assist blending if required.
2. Heat the olive oil and stir fry the chili mixture for about 15 minutes, adding a little hot water if required. Add the canned soup and a further 1/2 can of water. Mix well, bring to the boil and simmer for 10 minutes.
3. Stir fry the prawns in a little olive oil in a small fry pan for about 2 minutes. Then add to the sambal, mix well, season with a little freshly ground black pepper and serve with fresh French bread.

shallots, cayenne peppers, red chili peppers, garlic, chili powder, turmeric, shrimp paste, lemon juice, olive oil, salt, tomato soup, prawns

Taken from www.food.com/recipe/sambal-udang-522054 (may not work)