Step-by-Step Guide to Prepare Speedy Hakka Dried shrimp Sambal

Hakka Dried shrimp Sambal.

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, hakka dried shrimp sambal. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Hakka Dried shrimp Sambal is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Hakka Dried shrimp Sambal is something which I've loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook hakka dried shrimp sambal using 15 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Hakka Dried shrimp Sambal:

1. {Make ready of A. Main Ingredient.
2. {Take 180-200 g of dried shrimps.
3. {Prepare of B. Blended Spices for the Sambal.
4. {Prepare 1/2 C of dried chili paste.
5. {Prepare 4 of big cloves garlics.
6. {Prepare 4 of shallots (100 - 120 g).
7. {Take of The Optionals.
8. {Take 4 of candlenuts.
9. {Make ready 1/2 of thumb size Belacan/shrimp paste/terasi.
10. {Take of C. Seasonings.
11. {Take 1/2-1 tsp of chicken seasoning powder.
12. {Get 1 1/2 tbsp of white sugar.
13. {Take of D. 2/4 C cooking oil.
14. {Take of Note:.
15. {Take of Some add 1/4 tsp of tamarind paste when sautéing in step 3 and add finely sliced lemongrass in B (blended paste), but it’s totally optional. We make this sambal with what ever is left in our pantry 🥰.

Instructions to make Hakka Dried shrimp Sambal:

1. A - Clean dried shrimp thoroughly removing any hard shells, if any. Soak for 10mins. Then wash well and drain the water. Place in a colander and leave shrimps to dry. Use dry blender to blend the shrimps. Blend in small batches. Set aside..
2. B - For the sambal, start with the dried chilies. Cut each chili in half and discard seeds and stems. Its alright if u still have some seeds left. Next, soak chilies in hot boiling water for 10mins or until they are soft, then drain the water and blend into a fine paste with few tbsp of water. Transfer out from the blender. Next blend the rest of the ingredients in B, with the optionals, if using. Blend with few tbsp of water into a very fine paste..
3. Cooking & Preparing - Heat 2/4 c of cooking oil in a wok or deep pan. Add garlic & shallot paste (plus candlenuts + Belacan, if using). Sauté until aromatic. Stir in dried chili paste. Keep stirring until your paste is well-cooked with slightly darker colour. Add the shrimp. Mix well and season with chicken seasoning powder and sugar. Keep frying, stirring and mixing over medium low heat so it wont stick to the pan. Continue frying until it is very dry..
4. Remove from the heat and leave to cool completely before storing in an airtight container. Refrigerate..

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