Recipe: Delicious Hakka Dried shrimp Sambal - receta de mamá

Hakka Dried shrimp Sambal.

You can have Hakka Dried shrimp Sambal using 15 ingredients and 4 steps. Here is how you cook it.

Ingredients of Hakka Dried shrimp Sambal

1. You need of A. Main Ingredient.
2. You need 180-200 g of dried shrimps.
3. You need of B. Blended Spices for the Sambal.
4. You need 1/2 C of dried chili paste.
5. Prepare 4 of big cloves garlics.
6. It's 4 of shallots (100 - 120 g).
7. It's of The Optionals.
8. Prepare 4 of candlenuts.
9. Prepare 1/2 of thumb size Belacan/shrimp paste/terasi.
10. It's of C. Seasonings.
11. Prepare 1/2-1 tsp of chicken seasoning powder.
12. You need 1 1/2 tbsp of white sugar.
13. It's of D. 2/4 C cooking oil.
14. It's of Note:.
15. Prepare of Some add 1/4 tsp of tamarind paste when sautéing in step 3 and add finely sliced lemongrass in B (blended paste), but it’s totally optional. We make this sambal with what ever is left in our pantry 🥰.

Hakka Dried shrimp Sambal instructions

1. A - Clean dried shrimp thoroughly removing any hard shells, if any. Soak for 10mins. Then wash well and drain the water. Place in a colander and leave shrimps to dry. Use dry blender to blend the shrimps. Blend in small batches. Set aside..
2. B - For the sambal, start with the dried chilies. Cut each chili in half and discard seeds and stems. Its alright if u still have some seeds left. Next, soak chilies in hot boiling water for 10mins or until they are soft, then drain the water and blend into a fine paste with few tbsp of water. Transfer out from the blender. Next blend the rest of the ingredients in B, with the optionals, if using. Blend with few tbsp of water into a very fine paste..
3. Cooking & Preparing - Heat 2/4 c of cooking oil in a wok or deep pan. Add garlic & shallot paste (plus candlenuts + Belacan, if using). Sauté until aromatic. Stir in dried chili paste. Keep stirring until your paste is well-cooked with slightly darker colour. Add the shrimp. Mix well and season with chicken seasoning powder and sugar. Keep frying, stirring and mixing over medium low heat so it wont stick to the pan. Continue frying until it is very dry..
4. Remove from the heat and leave to cool completely before storing in an airtight container. Refrigerate..