Dried Prawn Sambal

Preparation info
  • makes about

    300 g

    • Difficulty


Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

By Sri Owen

Published 2002

  • About

This is a Burmese hot relish, made of dried prawns or shrimps with plenty of garlic and chillies. It can be kept in an airtight jar in the fridge for a month. It is worth making a good quantity.


  • 225 g/ 8 oz dried shrimps
  • 3 tbsp vegetable oil<


Soak the dried shrimps in hot water for 10 minutes, drain and chop with a sharp knife, or put them in a small blender and blend until fine. Set aside.

Heat the oil in a wok or saucepan, and fry the shallots and garlic until lightly coloured. Take out with a slotted spoon and reserve.

Add the sesame oil to the wok or pan, heat and add the rest of the ingredients, except the hot w