Put the dried shrimp in a bowl, cover with water and soak for 20 minutes, then drain. Pound the shrimp using a mortar and pestle until crushed, then set aside.
Heat the oil in a wok over medium heat, add the garlic and spring onions and fry until fragrant. Now add the crushed shrimp, crabmeat, brown sugar, oyster sauce, fish sauce, chilli flakes and
Use this spicy saté sauce as a dipping sauce for noodle soups or add it to stir-fries. The sauce will keep, refrigerated, for up to 2 weeks. Bring to room temperature before using.
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