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.

 

Ingredients:

1 1/2 cups dried shrimps

2 tablespoons oil

1 teaspoon sugar

2 tablespoons lime juice

For the spice paste:

4 candlenuts

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. Sauté 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 sauté 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:   stu_spivack