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Dried Prawn Sambal Recipe

Dried Prawn Sambal Recipe

Dried Prawn Sambal Recipe

This sambal makes a great snack on bread, and also goes well with stir-fried vegetables and rice.

Ingredients :

  • 1/cup (125 ml) oil
  • 1/2 teaspoon salt
  • 1 teaspoon sugar

Spice Paste

  • 3/4 cup (100 g) dried prawns, soaked to soften, then drained
  • 15 dried chillies, deseeded, cut into lengths, soaked to soften, drained 20 red finger-length chillies, deseeded and sliced
  • 8 shallots, peeled
  • 6 cloves garlic, peeled
  • 1 tablespoon belachan (dried prawn paste)

Method :

  1. To make the Spice Paste, grind the ingredients in a mortar or blender, adding a little oil if necessary to keep the blades turning.
  2. Heat the oil in a skillet and gently stir-fry the Spice Paste over low to medium heat for 10 minutes until fragrant. Season with the salt and sugar, and set aside to cool. The sambal keeps in the refrigerator for up to a week. Skim off excess oil before serving. Just before serving, add a splash of fresh lime juice and serve in a small bowl with rice and barbecued foods.

Makes 11/2 cups (375 ml)
Preparation time 20 mins
Cooking time 15 mins

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Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi

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See also Singapore Cooking “Sambal Belachan – Prawn Paste Chilli Sauce Recipe”