sambal udang kering

Sambal udang kering when translated in English is Spicy Dried Prawns. Dried prawn is very popular local produce. Small prawns captured in the fishing net are dried in the sunny Malaysian weather. There are many other sea products which is processed the same way too, like small fish and squids. Initially, this process is used to maintain the seafood longer lasting. Now it became a Malaysian delicacies.

Spicy Dried Prawns are easy to make. All you need is

· 250g dried prawns, soaked and pounded finely
· 2 tbsp tamarind pulp combined with 100ml water (squeeze, then strain the tamarind juice)
· 4 stalks lemongrass, smashed
· Oil for frying

and for the Paste you will need:-

· 4 candlenuts (buah keras)
· 2cm piece fresh turmeric
· 2cm square piece shrimp paste (belacan)
· 8 fresh red chillies
· 5-6 dried chillies, soaked and seeded
· 80g garlic
· 150g shallots

You will also need some salt and sugar for seasoning.

The method is as follows:-
Heat a little oil in a pan and fry grinded lemon grass until fragrant. Reduce the heat to low and add blended spice ingredients. Stir fry to avoid burning on one side until fragrant.

Add dried prawns and continue to fry for a while. Mix in tamarind juice and fry over a low heat until mixture is almost dry. Adjust seasoning to taste. Dish out and leave to cool completely.

Best eat with steamed rice. You may want to try it wrapped in salad leaves too.