Thursday, November 5, 2015

Sambal Udang Kering

  1. dry shrimp - 1 cup cleaned and head removed
  2. Shallots - 10
  3. Dry red chillies - 10 deseeded and soaked in water
  4. Garlic - 5 cloves
  5. Oil - 1/2 cup
  6. sugar - to taste
  7. Salt - to taste
  8. tamarin paste - 1/2 tsp
  9. Shrimp paste (belachan) - 1 cm piece


Soak de-seeded red chillies in water for 30 minutes.
clean , wash and drain shrimp and keep aside.
Add the shallots,chillies, garlic into small jar of blender and pulse to a coarse mixture.
remove this and keep aside.
In the same blender jar pulse the shrimp to a coarse paste.
Heat oil in a nonstick frying pan .
Add the crushed chilly/shallot mixture and stirfry for 5 minutes.
Add the crushed prawns and mix well.
Add salt to taste.
stirfry this mix until it is dry and turns crispy. It will take 30 -45 minutes on a low flame.
Once the mix is starting to turn dry add the tamarind and sugar and adjust flavors.
Add more oil if required - the more oil you add the easier it is to get the mix fried.
This can be stored in a clean dry jar for few weeks at room temperature.

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