Saturday, December 25, 2010

Dried Prawn Sambal (Hae Bee Hiam 虾米辣) - Recipe 2


Can keep for 3 months in airtight container placed in refrigerator

Dried shrimp, soaked and pounded, 200g (or ~7oz)
Cooking oil, for frying, 1 cup
Sugar, ½ tsp
Kaffir Lime leaf, shredded, 2 pcs

Dried chilli, soaked in warm water for 10-15 mins, 10-15 pcs
Shallot, peeled, 130g
Garlic, peeled, 2 cloves
Lemongrass, use portion 4-5 inches from root, 1 stalk
Belachan, toasted, 30g

1. Pound rempah ingredients to smooth paste.

2. Heat oil in pan over medium heat. Add in rempah paste and fry till aromatic.

3. Add in pounded shrimp and fry for ~5 mins.

4. Add in sugar and shredded lime leaves.  Stir to mix well before off heat.


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