Fast Guide to Producing Yummy Hakka Dried shrimp Sambal

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We hope you got insight from reading it, now let's go back to hakka dried shrimp sambal recipe. You can have hakka dried shrimp sambal using 15 ingredients and 4 steps. Here is how you do that.

To cook an unforgettable Hakka Dried shrimp Sambal, here are the components required:

1. Prepare of A. Main Ingredient.
2. Prepare 180-200 g of dried shrimps.
3. Use of B. Blended Spices for the Sambal.
4. Use 1/2 C of dried chili paste.
5. Take 4 of big cloves garlics.
6. Provide 4 of shallots (100 - 120 g).
7. Take of The Optionals.
8. Provide 4 of candlenuts.
9. Prepare 1/2 of thumb size Belacan/shrimp paste/terasi.
10. Get of C. Seasonings.
11. Take 1/2-1 tsp of chicken seasoning powder.
12. You need 1 1/2 tbsp of white sugar.
13. Get of D. 2/4 C cooking oil.
14. Provide 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 🥰.

After preparing the ingridients, now you are good to cook your 5-star Hakka Dried shrimp Sambal by following the instructions below:

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..

It is widely used in Asian cooking to impart that umami flavor. The soaked dried shrimp is pounded until fine and then stir fry with sambal mixture until the. Reduce the heat and keep frying until mixture is dry and crumbly (to the desired texture). Dish out and leave to cool. This sambal can be spread on bread slices or even served as a condiment for fried rice.

Recipe : Hakka Dried shrimp Sambal

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