Ingredients

The following ingredients have 4 Servings
  • 150 gr dried shrimps
  • 50 gr dried chilies
  • 50 g shallots (peeled)
  • 35 gr garlic (peeled)
  • 30 gr shrimp paste
  • 100 ml water
  • 4 tbsp oil
  • 1 stalk lemongrass (bruise with heavy object)
  • Salt to taste
  • 1 Tbsp brown sugar

Instruction

  • Soak the dried shrimp in warm water for about 15 minutes. In a separate bowl, soak the dried chili in warm water until soft and then remove. You can use a mortar and pestle to pound the dried shrimp into fine pieces or use a food processor to do so (which I did)
  • Snap the dried chili in half to open and discard the seeds. Soak the dried chili in warm water until soft and then drain off the water
  • Put the shallots, garlic, dried chili, belacan, and water in a blender and blend until smooth
  • Preheat a wok or a large skillet. Add cooking oil and then saute the chili mixture and lemongrass stalk for about 5 minutes until fragrant. Keep the heat on medium and keep stirring. Add the dried shrimp, sugar, and salt to taste and keep stirring
  • The mixture is wet and clumpy at first, but keep sauteing until it gets really dry and lighter. Have a taste and adjust seasoning as needed
  • Remove from the heat and let it cools down completely before storing