A spicy Yotam Ottolenghi recipe (with the addition of prawns) from his book PLENTY.  To make the sambal combine 5 de-seeded fresh red chillies, 5 de-seeded dried red chillies, 100g (3½ oz) of red shallots, 1 diced clove of garlic, 2 tablespoons each of oil and water and ½ a teaspoon of salt in a … Continue reading sambal with okra and prawns on coconut rice