Pol sambola

Pol sambola

Coconut sambol

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

Ingredients

Quantity Ingredient
90g desiccated coconut
1 teaspoon salt
1 teaspoon chilli powder, or to taste
2 teaspoons paprika
2 teaspoons maldive fish or dried prawn powder
2 tablespoons lemon juice, or to taste
1 red onion, finely chopped
2-3 tablespoons hot milk

Method

  1. Combine the coconut, salt, chilli powder, paprika and Maldive fish, if using, in a bowl. Add the lemon juice, onion and milk and use your hands to mix everything together so that the coconut is evenly moistened. Pile into a small serving bowl.

Note

  • You can add 1–2 seeded and finely chopped fresh red or green chillies for a hotter version.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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