Spicy Dried Shrimp Floss




Ingredients

  • 300 grams Dried Shrimps, soaked in cold water for 10 minutes, drained and pounded

  • 4 Tbsp Peanut Oil
  • ½ tsp Sea Salt or to taste

  • 1 Tbsp Sugar or to taste
  • Kalamansi Limes, optional

Sambal Paste

  • 15 to 18 Dried Chilies, soaked in boiling water and drained well
  • 6 Fresh Red Chilies, seeded
  • 6 (150 g) Shallots, peeled and coarsely chopped

  • 3 Candlenuts
  • 1 ½ tsp Roasted Shrimp Paste/Belachan

Method

  1. Make the sambal paste: Blend the spice paste and cook on a moderate heat with the oil. Stir frequently until fragrant and the oil have separated from the sambal. Dish out and set aside.
  2. Clean the wok and dry fry the pounded shrimps over medium heat. Keep stirring for about 10 to 15 minutes, or until the shrimp is dry. Add the sambal paste, and continue to stir and cook for about 8 to 10 minutes until the shrimp floss is dry but still moist, and season with sea salt and sugar.


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