DRY SAMBAL UDANG KERING
Minced dried prawns seasoned with aromatic Southeast Asian ingredients
This side dish is typically eaten with rice, porridge, or buttered bread. It is the perfect comfort food for a little taste of Singapore when you are far away from home. It travels and stores well in an airtight plastic bag or container. Although it is sold ready-made in jars, this homemade version is well-worth the effort.
Ingredients
300g dried prawns/shrimps (udang kering)
1 Tbsp kalamansi lime (limau kesturi), or any lime or lemon juice
300g shallots (bawang merah), or red/white onions
2 Tbsp sugar
Chilli Oil:
6 red chillies
3 Tbsp oil
Preparation
- Rinse the dried prawns three times. Shake off the excess water and pat dry with a cloth, then place in the Preethi Grinder. Within a few seconds it will become fine and even, and resemble floss. If there are a few pieces that need to be blended, 'pulse' the grinder more. Add the lime juice.
- Peel then slice the shallots.
- Pound the chillies.
Method
- Heat a wok over a high flame until it smokes. Add the oil. Lower the flame then stir-fry the shallots until golden brown. Remove and drain.
- In the same oil, stir-fry the pounded chillies. Once the oil is red, turn off the flame. Remove the pulp or strain the oil through a sieve. Discard the pulp.
- Reheat the wok over a low flame and stir-fry the prawns in the chilli oil. Sprinkle in the sugar and continue to stir-fry until the prawns are dry and crisp.
- Turn off the flame and add the fried shallots. Allow to cool before storing in a clean airtight plastic bag or container.
Copyright 2011 Shermay Lee
