To make the sambal, soak the dried chili pieces with boiling water until they are soften. Drain the chilies and make sure to get rid of the seeds. Then combine it with shallots, red chilies, candlenuts, shrimp paste and blend until they become a paste.
Heat 5 Tbsp of Peanut oil and cook the sambal paste in a low heat. Cook until the sambal is fragrant and set aside.
Soak the dried prawns with water for about 30 minutes. Drain well and ground the dried prawns in a food processor until they resembles coarse breadcrumbs.
In a clean wok, dry fry the dried prawns in a low heat. Stir continuously for about 45 minutes or until the prawns are almost dry.
Then mix in the sambal paste and continue to stir for about 20 minutes and season with sugar and salt. Serve immediately.
Ingredients
450 g Dried Prawns
2 Tbsp Sugar
1 tsp Sea Salt
5 Tbsp Peanut Oil
Sambal Paste
40 (30 g) Dried Chilies, cut into smaller pieces
3 (70 g) Fresh Red Chilies, seeded
5 (100 g) Shallots, peeled and chopped
3 Candlenuts
2 tsp Roasted Shrimp Paste (Belacan)
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