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

Source: http://www.32ashburtonroad.co.uk


Can keep for 3 months in airtight container placed in refrigerator

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

Rempah:
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



Method:
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.