Sambal udang kering when translated in English is Spicy Dried Prawns. Dried prawn is very popular local produce. Small prawns captured in the fishing net are dried in the sunny Malaysian weather. There are many other sea products which is processed the same way too, like small fish and squids. Initially, this process is used to maintain the seafood longer lasting. Now it became a Malaysian delicacies.
Ingredients:
· 250g dried prawns, soaked and pounded finely
· 2 tbsp tamarind pulp combined with 100ml water (squeeze, then strain the tamarind juice)
· 4 stalks lemongrass, smashed
· Oil for frying
and for the Paste you will need:-
· 4 candlenuts (buah keras)
· 2cm piece fresh turmeric
· 2cm square piece shrimp paste (belacan)
· 8 fresh red chillies
· 5-6 dried chillies, soaked and seeded
· 80g garlic
· 150g shallots
You will also need some salt and sugar for seasoning.
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