Badhapu lunu sambola

Badhapu lunu sambola

Fried onion sambol

By
From
The Complete Asian Cookbook
Makes
1-2 cups
Photographer
Alan Benson

Ingredients

Quantity Ingredient
125ml oil
2 large onions, thinly sliced
6 dried red chillies, seeded and broken into pieces
2 tablespoons maldive fish or dried prawn powder
2 teaspoons salt, or to taste
2 tablespoons lemon juice

Method

  1. Heat the oil in a frying pan over low heat. Add the onion and cook until it is soft. Add the chilli and Maldive fish, cover, and cook for 10–15 minutes, stirring occasionally, until the oil separates. Add the salt and lemon juice and cook for a further 3–4 minutes. Serve with rice and curries.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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