Sambal U.S Potato Salad
A Malaysian twist on the classic BBQ favourite!
|400g||4 medium-sized U.S Russet potatoes|
|400g||U.S frozen potato wedges|
|3 tbsp||Pre-made ‘sambal tumis’ paste|
|1/2 cup||Santan / thick coconut milk|
|2 tbsp||Lime juice|
|60 g||Small onion (finely chopped)|
|1/4 cup||Celery leaves (finely chopped)|
|1||Scrub U.S Russet potatoes thoroughly and boil for approximately 20 minutes, or till tender. After potatoes are drained and cooled, cut them into 2cm pieces.|
|2||Place U.S frozen potato wedges into a preheated oven at 200 °C and bake for 20 minutes, or till golden brown and crisp. While still warm, cut into 2cm pieces.|
|3||Combine sambal tumis paste and coconut milk in a small pan and cook over low heat for 10 minutes, or until the mixture thickens.|
|4||Take pan off heat, add lime juice and mix thoroughly. Gently pour the sambal onto your potatoes and top it off with onion and celery leaves. Serve!|
Try serving it chilled, it adds more depth of flavour.