I recently bought some homemade paste from a lovely SAHM whom actually make the effort to personally deliver the orders to a scheduled time and area. I had read good reviews of the paste that she sells, so decided to order some to try them out. Indeed a wise choice as the paste she sell are really awesome. It is so good to the extend, I had to repeat the Homemade Dried Prawns Sambal on a weekly basis just for family and some close friends.
The Homemade Dried Prawns Sambal are very easy to prepare. Now one of my boys favorite side-dishes to go with their dinner, I had friends asking how to prepare them, so I decided to share it today.
- 150 gm small dried prawns – soaked in water for at least 2 hours and drained (chop the dried prawns roughly if it is too big)
- 100 gm small silver anchovies – soaked in water for at least 2 hours and drained
- 150 gm shallots – cut into small pieces / chopped finely
- 5 tablespoon of Olive Oil
- 2 tablespoon sugar
- 2 tablespoon Melissa’s Sambal Udang paste
- In the wok, heat up the Olive Oil
- Saute with shallots until fragrant
- Add in the small dried prawns and saute for 1 minute
- Add in the small silver anchovies and combine well with shallots and dried prawns
- Fry the combined dried prawns, shallots and silver anchovies till it is slightly brown and crispy
- Add in the sambal paste and mix well
- Season with sugar (you may add more or less depending if you want it to be sweeter or spicier)
- Once it is all well-cooked, cooled it down before bottling them
Note: Can keep in air-tight bottle in room temperature for up to 3 weeks kept in a cool place.