Dried shrimp sambal is a mix of salty, sweet and spicy. It goes well with rice, porridge or as a sandwich filling. It can be stored too. All you have to do is bottle it up andrefrigerate.
1 1/2 cups dried shrimps
2 tablespoons oil
1 teaspoon sugar
2 tablespoons lime juice
For the spice paste:
8 large dried red chili, seeded
1 teaspoon shrimp paste
1/4 cup shallots
2 tablespoons water
Soak the shrimps in warm water for 30 minutes. Strain and remove any hard parts. Place it in a blender or food processor and blend it for 30 seconds or until it becomes smooth. You may also grind it in a food processor if desired.
Next, combine the candlenuts, dried chili, shrimp paste shallots and water in a food processor or blender. Process it for 30 seconds or until it forms a paste.
Heat the oil in a skillet over medium heat. SautÃ© the spice paste for a minute or two or until it becomes fragrant. Add the sugar and lime juice.
Heat oil in a wok and sautÃ© the spice paste until fragrant then add sugar and lime juice. Cook for 2 minutes.
Place the dried shrimps in the skillet and mix well. Reduce the heat to low and allow it to cook for 6-8 minutes or until the shrimps dry up. Stir constantly. Remove from heat and let it cool completely. Serve with plain rice.
Photo Courtesy Of: Â Â stu_spivack