Dried Prawn Sambal

Name: Dried Prawn Sambal
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Makes 1½ cups (375 ml)
Cuisine: Singaporean
Ingredients: ¾ cup (100 g) dried prawns, soaked to soften, then drained; 1 teaspoon sugar; ½ teaspoon salt; ½ cup (125 ml) oil; 1 tablespoon belachan (dried prawn paste); 15 dried chillies, deseeded, cut into lengths, soaked to soften, drained; 6 cloves garlic, peeled; 8 shallots, peeled; 20 red finger-length chillies, deseeded and sliced

Preparation info

Makes
1½ cups

Difficulty
Easy
Ready in
35 min

Appears in

The Food of Singapore

By Djoko Wibisono

Published 2015

About

This sambal makes a great snack on bread, and also goes well with stir-fried vegetables and rice.

Ingredients

½ cup (125 ml) oil
½ teaspoon salt

Asia
Singapore
Fish course
Sauce
Snack
Pescatarian
Gluten-free
South East Asia
Street Food

Method

To make the Spice Paste, grind the ingredients in a mortar or blender, adding a little oil if necessary to keep the blades turning.
Heat the oil in a skillet and gently stir-fry the Spice Paste over low to medium heat for 10 minutes until fragrant. Season with the salt and sugar, and set aside to cool. The sambal keeps in the refrigerator for up to a week. Skim