Dried Shrimps Sambal

I was in the mood for some spicy food, and chanced upon this in Precious Moment's blog. How timely! Thanks Edith for sharing the recipe, my first attempt at making Sambal Hae Bee passed dh's mark. As I didn't deseed the dried chilli completely, the result was too spicy, so I toned it down with one extra tablespoon of soft brown sugar from the original recipe which requested for one tablespoon only.


Good to go with rice or bread, or even stir-fry. But I normally stick to steamed soft bread or if I am extra hardworking, french toast would be the other option.

DRIED SHRIMP SAMBAL
Source: PM
Yield: 1 cup (250ml)
Ingredients:
10 shallots (approximate weight of 150g)
3 cloves of garlic
15 pieces dried chillies (cut, soaked and deseeded)
5 pieces chilli padi
1 tbsp toasted belachan (approximate weight of 10g)
100g dried shrimp (soaked and cleaned, then pounded)
6 tbsp oil

1 tbsp assam paste mixed with 3 tbsp water to get 1.5 tbsp assam juice
1 tbsp soft brown sugar *I used 2 tbsp*
1/2 tsp salt to taste

Method:
1/ Blend the spices together, then heat up oil and sautee them until fragrant.
2/ Add in the pounded dried shrimp and continue to stir fry till well combined.
3/ Lastly add in the assam juice and fry until dry. Add in sugar and salt to taste, the dish out and leave to cool.


This was the brand of belachan I used, for reference