Wednesday, November 17, 2010

Dry Prawns Sambal with Petai

This is the photo that I submitted for an online contest and won with the most votes. The prize that I won is a cook book 'Microwave oven's Recipes book 2' by Lisa Yam 方太.

This dish is passed down to me by my mother, its goes best with rice and eat with bread as sandwiches.

Here is the recipe ~
150 - 200 gm Dry prawns
70 gm Petai (parkia speciosa) - Optional
150gm Chili paste
Few lime leaves
2 tablespoon of Tamarind (Asam Jawa) mix with ½ bowl of water, strain.
Salt and sugar to taste
Fish sauce (Optional)
Ingredients to be pounded:-
10 small onions
1 clove garlic
2 pcs of kunyit (turmeric)
3 candlenuts
1 small piece of Shrimp paste (belacan)
3 stalk of serai (Lemon grass)
1) Clean and soak the dry prawn for at least an hour, blend/pound it .
2) Heat up 1 tabsp of oil, fry the dry prawns till aroma. Dish out and set aside.
3) Heat up 3 tablespoon of oil fry the blended ingredients for about 5 minutes add in the chili paste fry till oil surface.
4) Add in lime leaf, dry prawns salt, sugar fish sauce and tamarind juice. Fry and mix well.
5) Off the fire and add in the petai. Serve
Note: This dish can be served with rice or with bread as sandwiches
Tamarind juice can be substitute by lime or lemon juice.

Updated on 7th February 2014.  (The eighth day of Lunar Year of the Horse)

I have prepared  a large amount of Dried Shrimp Sambal for my daughter to bring to Melbourne, Australia!  She can still get to enjoy the taste of homeland cuisine while further her study in overseas!   500gms of dried shrimp  were used to prepared and took me more than 2 hours for this time consuming and tedious chores in the kitchen to yield these 2 bottles!  

Will keep some at home for ourselves.  These can keep in the fridge for months!