250g dried shrimps, washed and soaked
1 tbsp sugar
2 tbsp fish sauce
Sambal paste: (pound all ingredients together)
1 stalk lemon grass
2 tbsp chopped bunga kantan
2 kaffir lime leaves, shredded
3 tbsp chilli powder
- Pound the dried shrimps (or you can blitz them in a food processor until fine) and lightly fry with 2 tbsp of oil in a wok. Remove from wok and set aside.
- Heat about 6 tbsp oil in the wok and fry pounded ingredients until aromatic. Add in the dried shrimps; mix well and fry over low heat for about 10 minutes. Add in sugar and fish sauce and continue to fry for about a minute of two. Finally add in shredded kaffir lime leaves and mix well.
- Store in a clean jar once it is cool.