This dried shrimp sambal can keep up to one month. It can be used for sandwiches, just eat with rice, cook with chicken, mee, fish or anything you like.

1 big bowl dried shrimps
10 shallots
1/2 cup dried chilli paste
1tbsp tamarind +1/2 cup water
3 tbsp sugar
5 tbsp oil

1. Wash dried shrimps and grind in a blender until fine.

2. Wash and grind shallot until fine.

3. Heat up a wok and fry chilli paste with shallots until fragrant. Add in tamarind juice and let it boil.

4. Add in dried shrimps and continue frying until the mixtures dry up. Add in sugar and fry again until the mixtures are loosen up.

5. Cool the fried shrimps and store in a container. Use it whenever needed.
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