Shrimp And Potato Sambal

• 3 None large potatoes, peeled, cut into 1/2 inch pieces
• 1 tbsp vegetable or peanut oil
• 1 lb raw shrimp, peeled and deveined
• 1 cup sambal sauce
• 1 (14 oz can) light coconut cream
• 1 lb broccoli, cut into florets
• 3 oz packet plain uncooked mini poppadams
• 2 None green onions, thinly sliced diagonally
• 2 tbsp coarsely chopped cilantro
• 3 cups cooked jasmine rice, to serve

1. Preheat oven to 400u0b0F. Grease a 10 cup ovenproof dish. Place dish on a baking tray. Place potato in prepared dish. Drizzle with oil and toss to coat. Bake for 20 mins, turning occasionally. Add shrimp and toss to combine.
2. Whisk sambal sauce and coconut cream in a small bowl. Pour over shrimp mixture in dish. Cover with foil and bake for 10 mins. Add broccoli and stir to combine. Bake, covered, for 8 mins more or until shrimp change color and broccoli is tender.
3. Place half the poppadams on a microwave-safe plate. Microwave in 30-sec bursts or until poppadams are golden and puffed. Repeat with remaining poppadams.
4. Sprinkle green onion and cilantro over shrimp. Serve with poppadams and rice.

potatoes, vegetable, shrimp, sambal sauce, light coconut cream, broccoli, green onions, cilantro, cooked jasmine rice

Taken from recipes-plus.com/api/v2.0/recipes/29570 (may not work)